Effects of fruit ripening stages on nutritional composition of pepper fruit (Dennetia tripetala)

Abstract

In Nigeria and other West African countries, Dennetia tripetala Baker F. fruits are consumed at different stages of ripeness. Changes in the nutritional composition of Dennetia tripetala as a function of ripening stages (unripe, partly ripe and fully ripe) were studied at Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Proximate, minerals, vitamins and antinutrients were assayed in triplicate samples. Data collected were analyzed in completely randomized design format. The results showed that chemical component of pepper fruit varied significantly (P<0.05) with yellow stage of ripening having the highest contents of ash, fibre and protein, (3.70%), (6.55%) and (6.24%), respectively. The stage of ripening showed significantly (P<0.05) highest mean values of the minerals in respect of green stage of ripening with exception of zinc. The stage of ripening revealed significant (P<0.05) increase in vitamins A and C in respect of red stage of ripening, (277.49mg/100g) and (112.05mg/100g), respectively. The green stage of ripening indicated significantly (P<0.05) highest mean values of alkaloid, phenol, phytate and saponin, 0.31, 1.17, 0.36 and 0.31mg/100g, respectively. The result of the correlation matrix revealed that crude protein positively correlated with fibre and ash (r=0.97** and r=0.95**) but negatively with fat and moisture content (r=-0.87** and r=-0.98**). Carbohydrate had a very strong positive relationship with calcium, magnesium, sodium, phosphorus and iron (r=0.87**; r=0.86**, r= 0.89**, r=0.89**, r=0.89** and r=0.77*), respectively. Vitamin A showed a very strong positive relationship with vitamin C and tannin (r=0.99** and r=0.99**). Saponin had a very strong positive relationship with phenol, phytate and alkaloid (r=0.91**; r=0.92** and r= 0.83**), respectively. Ultimately, the result showed that at every change in stages of ripening, there is a significant change in nutrient composition of Dennettia tripetala.