Abstract

Fresh Parkia biglobosa fruit pulp was evaluated in terms of its water absorption, foam and emulsion capacities, gelatinization temperature, moisture content, microbial count, swelling and solubility profiles. The Scanning Electron Microscopy (SEM) and Differential Scanning Calorimetry (DSC) were carried out for morphological and thermal analysis. The release of its vitamin C in water at room temperature and that of commercial vitamin C supplements were monitored as a function of time. The pulp had the following properties: water absorption capacity of466 mL/ 100 g pulp,  foam capacity of 7.7%, emulsion capacity of 71.5%,gelatinization temperature of 63°C, and moisture content of 8.3%. The solubility and swelling profiles increased with increase in temperature. The SEM and DSC revealed the presence of an entirely amorphous substance. About 80% of the pulp’s vitamin Cwas released in water within 20 min which is comparable to that of commercial vitamin C tablet (Mason natural vitamin C supplement). The above results show that the pulp can be granulated and utilized as a mineral supplement.

Key words: Parkia biglobosa, mineral, vitamin C, pulp, supplement.