Abstract

Lack of information on the properties of African pear has led to no processed products from it, as the fruit flesh is greatly appreciated by local people who eat it after boiling or roasting. The results showed that the development of the fruit differed significantly (p < 0.05) on all the chemical parameters evaluated from the fifth week after fruit set. The results at the (17^th - 21 wks after fruit set), confirmed the fact of previous reports made at the time of harvest. This period showed the results as thus: fat content (32.62 - 35.05%); moisture (53.11 - 48.52%); crude protein  (13.06 - 14.52%);crude fibre (13.19 - 14.50%); ash (2.48 - 2.85%); TTA (2.12 - 1.08%); pH  (5.87 - 6.05%); total sugar (5.37 - 5.58%);TSS (4.66 - 4.88%); pectin (5.53 - 6.34%); total solid (46.89- 51.48%); vitamin C (33.16 - 22.53 mg/100 g); total dietary fibre (2.71 - 3.22%); carbohydrate (38.64 - 32.97%) and energy value (500.43 - 505.43 kcal). It showed that high quantities of these constituents are present in the African pear pulp and could be incorporated in food products. This shows that African pear fruit which is a nutritious food could be harvested at this period for industrial and domestic uses.

Key words: African pear, pulp, chemical properties, fat, protein content, fruit development, energy value.