Nutritional Values and Prebiotic Properties of Ma-Now-Mai-Roo-Hoo Fruits

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Noppadol Hongsuwan Duangkamon Sakloetsakun

Abstract

This study aimed to investigate the primary chemical compositions, nutritional values, and prebiotic properties of both unripe and ripe ma-now-mai-roo-hoo fruits (Carissa carandas L.). The parts of the fruit used were (1) pulp + peel of unripe: PP (W/R), (2) seed coat + seed of unripe: PS (W/R), (3) pulp + peel of ripe: PP (Dm) and (4) seed coat + seed of ripe: PS (Dm). The nutritional value of Ma-now-mai-roo-hoo fruits was studied by proximate analysis. Lactobacillus acidophilus TISTR 1338 was used to study prebiotic activities. The results show that protein and fiber in PS (W/R) exhibited the highest values; 28.48 ± 0.32% and 14.14 ± 0.46%, respectively. Fat and carbohydrates showed the highest values in PP (Dm); 12.30 ± 0.29% and 51.14 ± 0.78%, respectively. In the prebiotic experiment, it was observed that the medium containing PP (W/R) and PP (Dm) in the concentration of 4.5 exhibited the highest turbidity of L. acidophilus TISTR 1338 (0.071 and 0.094, respectively) after 48 hours of the incubation period, indicating an increase in the growth rate of the bacteria. This study shows that both the unripe and ripe fruits of Ma-now-mai-roo-hoo have the potential to be an alternative source of food and can be developed as a natural alternative to health care products.

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References

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