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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2747

Title: NUTRITIONAL COMPOSITION, PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOME CAPSICUM VARIETIES GROWN INETHIOPIA
Authors: ESAYAS, KINFE BEKELE
Advisors: DR.ENG. SHIMELIES ADMASSU
DR. ASHEBIR FISSEHA
Keywords: fOOD AND NUTRITION
Copyright: Jul-2009
Date Added: 7-May-2012
Publisher: AAU
Abstract: This study was conducted to generate base line information on nutritional composition, physicochemical and functional properties of three capsicum varieties which are grown in Ethiopia. In relation to proximate composition, Marako fana (Capsicum annum), Bako local (Capsicum annum) and Oda haro (Capsicum annum) contained 9.156%, 9.043% and 8.744% moisture, 11.809%, 8.728% and 9.210% crude protein, 27.264%, 25.966% and 28.566% crude fiber, 11.1625%, 9.518% and 9.147% oleoresin, 89.011 mg/100g, 84.011 mg/100g and 84.818 mg/100g vitamin C, 1.685 mg/100g, 1.670 mg/100g and 1.754 mg/100g potassium, 27.156 mg/100g, 38.205 mg/100g and 54.565 mg/100g calcium and 7.236 mg/100g, 6.876 mg/100g and 9.554 mg/100g iron on wet weight basis. In case of physicochemical properties, functional properties and antinutritional factors, Marako fana, Bako local and Oda haro contained 648331 ICU, 520687 ICU and 478085 ICU color value, 0.217 %, 0.174% and 0.161% capsacinoide, 0.034%, 0.022% and 0.021% paprika, 13.96 N/pod, 4.66 N/pod and 4.21 N/pod firmness and 8.667%, 9.667% and 10.333% gel formation capacity 0.142 mg/100g, 0.164 mg/100g and 0.148 mg/100g tannin and phytate was below detection. The analysis of variance and LSD test done on the above results at P< 0.05 revealed that protein, oleoresin, color value, paprika content, firmness and gel forming capacity of Marako fana were significantly higher than the other two varieties while its tannin content was less. Potassium, calcium and iron content of Oda haro were significantly higher than the rest two varieties. But all the three varieties had comparable moisture, fiber, vitamin C and capsacinoide. Hence, Marako fana is preferable for large scale production of oleoresin and paprika. It is good coloring agent and can be used in food formulation like sauces in a better maner. Oda haro is nutritionally preferable for its potassium, calcium and iron. All have comparable pungency.
URI: http://hdl.handle.net/123456789/2747
Appears in:Thesis - Food Engineering

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