ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

నైరూప్య

Some Physical Properties and Proximate Composition of Ngologolo Fruits

Burubai W and Amber B

In a bid to enhance the design of handling and processing machines and encourage consumption, some physical properties and proximate composition of Ngologolo fruits were studied. Results revealed that mean values of length, width, thickness, geometric mean diameter, surface area and volume were 13.11 ± 1.29 mm, 11.75 ± 0.85 mm, 5.87 ± 0.43 mm, 9.67 ±0.71 mm, 180.32 ±3.41 mm2 and 3.788 ± 0.89 cm3 respectively. Bulk density, true density and porosity were found to be 0.35 g/cm3, 1.91 g/cm3 and 82.1% respectively, while mean values of vitamins A and C were 0.22% and 0.60% respectively. It is therefore recommended that the technical information provided herein be applied for mechanization activities.