Journal of Food Processing & Technology

Abstract

Some Physical Properties and Proximate Composition of Ipoli Fruits

Burubai W and Amber B

In this study, some physical properties desirable to the design and development of handling and processing equipment, as well as the proximate composition of Ipoli fruit was evaluated. Results show that average values of length, width, thickness andgeometric mean diameter were 20.20 mm, 13.91 mm, 6.92 mm and 12.45 mm respectively at a moisture level of 85.2% (wet basis). Sphericity, aspect ratio, surface area and volume were found to be 62%, 70%, 438.27 mm2 and 1227.84 mm3 respectively, while coefficient of static friction on mild steel, rubber and plywood surfaces were found to be 1.294, 1.140 and 1.016 respectively. The nutritional facts also reveal that Ipoli fruit contains 6.2% Carbohydrate, 0.8% protein, 1.7% ash content, 0.18% Vitamin A and 0.42% Vitamin C. It is therefore recommended that Ipoli fruit consumption and cultivation be encouraged and the mechanization of its unit operations be considered.