African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 836

Short Communication

Effect of maturity stage on protein fractionation, in vitro protein digestibility and anti-nutrition factors in pineapple (Ananas comosis) fruit grown in Southern Sudan

K. Murwan SabahelKhier1*, A. Saifeldin Hussain1 and K. E. A. Ishag2
  1Department of Biochemistry, School of Biotechnology, Faculty of Science and Technology, Al Neelain University, Sudan. 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum. Sudan.
Email: [email protected]

  • Article Number - D3526EA25708
  • Vol.4(8), pp. 550 - 552 , August 2010
  •  Accepted: 24 July 2010
  •  Published: 31 August 2010



 The investigation shows that albumin, globulin and protein content increases with increase in the days of maturity stage. While glotulin and non-protein nitrogen decreases with increase in the days of maturity stage. The prolamine remains constant during the maturity. An in vitro protein digestibility improves by decreases in tannin and phytic acid with increase in the days of maturity stage because tannin and phytic acid inhibits the activity of the pepsin enzyme.


Key words: Maturity, pineapple, digestibility, anti-nutrition.