Nutritional Composition of Culinary Musa ABB at Different Stages of Development

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1 Amerin Journl of Foo Siene n Tehnology, 2014, Vol. 2, No. 3, Aville online t Siene n Eution Pulishing DOI: /jfst Nutritionl Composition of Culinry Mus ABB t Different Stges of Development P. Khws, A. J. Ds, N. Sit, L. S. Bwik, S. C. Dek * Deprtment of Foo Engineering n Tehnology, Tezpur University, Npm, Assm, Ini *Corresponing uthor: snkr@tezu.ernet.in Reeive Mrh 24, 2014; Revise April 11, 2014; Aepte My 09, 2014 Astrt Culinry nn (Mus ABB) is n importnt ingreient of severl ishes n is yet to e sientifilly stuie its nutritionl n other iohemil ompositions t ifferent stges of evelopment. It is one of the importnt nutritionlly rihes Mus sp n is prt of lne iet in Northest Ini. Vritions in nutritionl n iohemil ompositions ssoite with growth were stuie t 20 (stge I), 35 (stge II), 50 (stge III), 65 (stge IV) n 80 (stge V) ys fter emergene (DAE) of nn infloresene. Ash (7.03 g/100 g), protein (10.56 g/100 g), ft (1.50 g/100 g), phenol ontent ( mg/100 g), ril svenging tivity (59.12% SA), linolei i (2.081 mg/100 g) n linoleni i (1.210 mg/100 g) grully eline with mturity. A rise in strh ontent from to g/100 g ws oserve with the mturity of nn. Mximum totl rohyrte ws oserve t stge III (32.15 g/100 g) n eline grully. Out of 8 minerls teste, mgnesium (Mg) ws reore the highest followe y potssium (K) n zin (Zn) irrespetive of the evelopmentl stges of nn. Essentil mino is were foun to e present t ll the stges of evelopment. The rotenois ( mg/100 g), vitmin A (28-38 mg/100 g) n thimine (02 32 mg/100 g) were reore t vrious stges of evelopment of ulinry nn. Pulp to peel rtio n totl solule sugrs suggest tht 50 DAE is the optimum stge of hrvesting for ulinry nn. However, young stges re rih in ntioxints, mino is n ftty is. Keywors: Culinry Mus ABB, iohemil ompositions, ys fter emergene of infloresene, evelopmentl stges Cite This Artile: P. Khws, A. J. Ds, N. Sit, L. S. Bwik, n S. C. Dek, Nutritionl Composition of Culinry Mus ABB t Different Stges of Development. Amerin Journl of Foo Siene n Tehnology, vol. 2, no. 3 (2014): oi: /jfst Introution Bnn plnts re the worl s iggest hers, grown in mny ountries. Culinry nns, often lle s plntins, re mostly evolve from the eile vrieties of two speies Mus umint (genome A )n Mus lisin (genome B ) (Stover n Simmons, 1987). Consiering the nutritionl spet, plntins n nns re the worl s 4 th leing griulturl rop (Gnpthi et l., 1999). Plntins n ooking nns look lmost similr to unripe essert nns, ut they re lrger in size, more fleshy n strhy (Emg et l., 2008). The ooking type nn is mjor stple foo in some ountries (Seenpp et l., 1986). They re onsiere to e one of the most importnt soures of energy n strhy stple foo for the people of tropil humi regions (Onwuk n Onwuk, 2005). Aoring to Doymz (2010) nns n plntins re rih in nutrients, strh, sugr n vitmins A n C, potssium, lium, soium n mgnesium. Plntins re nutritionlly low protein foo mteril ut reltively high in rohyrtes, vitmins n minerls (Offem n Njoku, 1993). Compre to ulinry nn, most ville reports re on hnges in hemil omposition of essert nn ultivrs uring ripening (Emg et l., 2008; Cheirsilp n Umskul, 2008; Yng n Hoffmn, 1984; Mrriott et l., 1981).Culinry nns re rih soure of nutrients n the iohemil omposition vries with growth stge n mturity (Emget l., 2008). The Mus ABB ulinry nn (lolly lle khkl) foun only in Northest Ini, n is use s vegetle in prepring vrious tritionl ishes (Khws et l., 2014). However, till toy no sientifi effort hs een unertken for its omplete nutritionl stuies t vrious stges of evelopment. The nutritionl stuies will e useful for exploittion of the rop t ifferent stges of growth to otin vlue e prouts. Therefore, the present work ws unertken to stuy the nutritionl n iohemil ompositions t vrious evelopmentl stges of nn Mus ABB whih n e exploite for eveloping vlue e prouts. 2. Methos 2.1. Smple Colletion n Preprtion Smples were ollete from the experimentl plot of Tezpur University, Assm, Ini. The fingers were hrveste t growth stges of 20 ys fter emergene

2 81 Amerin Journl of Foo Siene n Tehnology (DAE) (stge I) of nn infloresene, 35 DAE (stge II), 50 DAE (stge III), 65 DAE (stge IV), n 80 DAE (stge V). Smples were wshe thoroughly uner running wter followe y istille wter n spre out on sorent tissue ppers to remove surfe moisture. The pulp n peel smples were seprte using stinless steel knife. The pulp smples were ut into 5 mm thik slies n rie in try rier (IK-112, IKON Instruments, Delhi, Ini) t 40 C for 12 h. Drie smples were groun, sieve n store t room temperture (252 C) in ir tight ontiners till the time of nlyses Chemil Anlysis The initil moisture, sh, protein, n rue ft ontents t vrious stges of evelopment were etermine oring to methos esrie in AOAC (2010). Ash ontent ws etermine y ignition in muffle furne (Opti Ivymen System, SNOL 8, 2/1100, Uten, Lithuni) t 550 C for 6 h. Nitrogen ontent ws etermine using the Kjelhl pprtus (KelPlus, Pelin Equipment, Chenni, Ini) n the mount of nitrogen ws multiplie y ftor Crue ft ws etermine using the Soxhlet extrtor (Sos Plus, Pelin Equipment, Chenni, Ini) with n-hexne s solvent. Crue fier ws etermine following the i n lkli tretment s esrie y Mynr (1970) n Ssivm n Mnikm (2008).The totl rohyrte ontent ws mesure y hyrolyzing the polyshries (i hyrolysis) into simple sugrs n estimting the resulting monoshrie y nthrone metho (Hoge n Hofreiter, 1962). The ph of smples ws mesure y lening 10 g of pulp with 40 ml of eionize wter (AOAC, 2010) n the mixture ws shken t 5 min intervls for 15 min n entrifuge t 3000 rpm for 15 min in refrigerte entrifuge (SIGMA Lorzentrifugen, 3-18 KS, Osteroe, Germny). The superntnt ws ente n etermine its ph (ph 510, Euteh, Ayer Rjh Cresent, Singpore). Asori i n titrtle iity of smples were etermine using the metho of Rngnn (2008). Cellulose ontent ws estimte y reting with etinitri regent n mesure the sorne t 630 nm. Lignin ontent ws estimte y extrtion in NOH solution n liquot smples were juste to ph 7.0 n The sorne of liquots ws mesure t 245 n 350 nm. The mount of lignin ontent ws lulte y ifferene etween A 245 (ph 7.0) n A 350 (ph 12.3) (Stffor, 1960). Strh n mylose ontents were etermine with the methos of Hoge n Hofreiter (1962) n Ssivm n Mnikm (2008), respetively. Solule sugrs were extrte from 1 g of smple in 80% ethnol (hot) n sugr ontentws quntifie y the phenol-sulphuri i metho (Duois et l., 1956). The reuing sugr ontent ws estimte y the Nelson-Somogyi metho (Somogyi, 1952). The mount of non-reuing sugrs ws etermine y sutrting the mount of reuing sugrs from the mount of totl sugrs in the smple. Petin ontent ws etermine y extrtion n sponifition (Rngnn, 2008) followe y preipittion s lium pette y lium hlorie. After removl of hlorie ions, the preipitte ws rie n weighe. Tnnin ontent ws etermine y Folin-Denis metho (Shneri, 1970) in whih tnnin like ompouns reues phosphotungstomolyi i in lkline solution to proue ensely lue solution, n the intensity ws mesure spetrophotometrilly (Spetrsn UV-2600, Thermo Fisher Sientifi, Nsik, Ini). Phyti i ontent ws estimte y extrting phytte with trihloroeti i n preipitting s ferri slt (Wheeler n Ferrel, 1971). Totl phenoli ontent ws etermine with the Folin- Ciolteu (F.C.) olorimetri metho (Mlik n Singh, 1980) where 0.5 ml extrt ws mixe with 0.5 ml F.C. regent. The ontents were mixe y mnul shking for s. After 3 min, 2 ml of sturte soium ronte solution ws e to eh tue. The retion mixturews ple in oiling wter th for 1 min, oole n the sorne ws mesure t 650 nm ginst eionize wter using ul em UV-Visile spetrophotometer (Spetrsn UV-2600, Thermo Fisher Sientifi, Nsik, Ini). The DPPH ril svenging tivity ws mesure with the metho of Brn-Willims et l. (1995) n the ssy is se on the ility of ntioxint to svenge the DPPH tion ril. This metho etermines the hyrogen onting pity of moleule n oes not proue oxitive hin retions or ret with free ril intermeites. Svenging tivity (SA) ws lulte s per ent inhiition reltive to ontrol, using the eqution: SA% (30 min) = ontrol sorne t 517 nm - extrt sorne t 517 nm/ontrol s t 517 nm 100. Crotenois were extrte n prtitione in orgni solvents on the sis of their soluility. The mount of rotenois present in the smple ws mesure spetrophotometrilly (Spetrsn UV-2600) t 450 nm ginst onentrtions of high purity β-rotene (Ssivm n Mnikm, 2008). Vitmin A ontent ws mesure y rpi olorimetri metho of Byfiel n Cole (1980). Thimine ontent ws estimte y flurometri metho (Ssivm n Mnikm, 2008). The minerl ontents were estimte y inutively ouple plsm optil emission spetrometry (ICP-OES) (Optim 2100 DV, Brigeport, USA) following the methos of Nozuk et l. (2011). Conentrtions were etermine in the queous solution of i igest. Powere smples (1 g) were e to 30 ml onentrte nitri i n 5 ml onentrte hyrohlori i. The vessels were immeitely lose fter ition of oxints. Smples were igeste on hot plte t 100 C. At the en of the igestion proess, igests were oole n ilute up to 50 ml with istille wter. Gs liqui hromtogrphy (GLC) (CP-3800, Vrin, USA) ws use for nlysis of ftty i profiles. Ftty is n our in smll mounts in free form, ut in generl, they re omine in omplex moleules through ester or mie ons. Before GLC nlysis non-retive erivtives of ftty is methyl esters were prepre (Luy et l., 1968). Smples were trete with N soium methylte n shken vigorously t wter th for 2-3 min t 65 C followe y ition of 1 ml ron isulphie n shken for 1-2 min n filtere through tivte hrol. The filtrte onstitute ll methyl esters of ftty is n were seprte y hromtogrphy (Vrin) equippe with flme ioniztion etetor (FID) n eletron pture etetor (ECD). The olumn temperture ws 190 C n flow of

3 Amerin Journl of Foo Siene n Tehnology 82 the nitrogen rrier gs ws mintine t 35 ml min -1. Peks were ientifie y omprison of retention times to those of stnr ftty i esters. Amino i nlysis ws one y hyrolyzing with 6 N HCl n mesure y ion exhnge hromtogrphy using ninhyrin post-olumn erivtiztion. Smples equivlent to 5 mg protein were ple in 20 ml glss mpoule, kept on ry ie to voi lumps forming n 10 ml 6 N HCl ws e. Nitrogen gs ws flushe to remove oxygen from the mpoule for 1 min n lose with prfilm. Smples were kept in oven t 110 C for 22 h for hyrolysis. After hyrolysis, smples were remove n llowe to equilirte t room temperture. The nek of the mpoule ws roken n smples trnsferre to 25 ml volumetri flsks. Volume ws me up to 25 ml with istille wter n mixe thoroughly n filtere through nitrogen free Whtmn No. 1 filter pper. The liquot (0.5 ml) ws evporte t C n fter omplete rying, 5 ml eionize wter ws e n evporte gin. Drying n evportion of smples were repete 4 times. Crue rie smples were issolve with 2.5 ml of soium itrte loing uffer (ph 2.2). Smples were filtere using syringe riven filter (5 µm) n kept in n uto smpler. Stnrs (100 p mol) n smples were run in n utomte mino i nlyzer (Moel 119 CL, Bekmn, Plo Alto, Cliforni). The olour mesurement of smples t ifferent growth stges ws nlyze in Hunter L Color Quest (Moel Ultrsn Vis-Moel, Virgini, USA) Determintion of Pulp to Peel Rtio Following the metho esrie y Ao n Glori (2005) the pulp-to-peel rtio ws etermine y weighing the prts of iniviul smple in n nlytil lne n the results were expresse s perent pulp reltive to peel weights Sttistil Anlysis Experiments were rrie out in 4 replites. The Origin 8.5 (Origin L Corportion, Northmpton, USA) softwre ws use for sttistil nlysis. Dt were sujete to ANOVA n Fisher s Lest Signifint Differene (LSD) ws use to seprte mens. 3. Results n Disussion 3.1. Proximte Compositions Moisture ontent (Tle 1)erese grully from stge I (59.49 g/100 g) to stge III (57.02 g/100 g) n then inrese t stges IV (61.07 g/100 g) n V (66.83 g/100 g). There ws signifint ifferene in moisture ontent in ll sttes exept in stges I n II. This might e ttriute to respirtory rekown of strhes into sugrs n migrtion of moisture from peel to pulp. Inrese in moisture ontent t stge V might e ue to softening tissue texture s ripening progresses (Onwuk n Onwuk, 2005). An inrese of wter ontent in pulp of two ooking nn hyris with progress in mturity ws ttriute to utiliztion of rohyrtes uring rething n osmoti trnsfer from peel to pulp (Skyi-Dwson et l., 2008). Ash ontent erese s plnt s mturity progresses n the highest ontent ws reore t the stge I (7.03 g/100 g) whih erese grully t the fully mture stge (3.05 g/100 g). Aeyemi n Oliji (2009) reporte tht sh ontent of ripening plntin is ffete y evelopmentl stge n unripe plntin ontins higher sh ompre to ripe ones. Another reson for vrition in sh might e ue to ifferentil sorption pity of minerls t ifferent stges of evelopment. Grul erese in protein ontent s plnts mture n erese from stge I (10.56 g/100 g) to stge V (2.01 g/100 g). Goswmi n Borthkur (1996) oserve eline in protein ontent in ulinry nn with mturity n ttriute to protein rekown n the resulting mino is eing utilize in gluoneogenesis. The smples ontine reltively low mount of ft, whih vrie from stge I (1.50 g/100g) to stge V (0.63 g/100 g) n results re in greement with Goswmi n Borthkur (1996) who reporte tht ft ontent ( %) in ulinry nn ws higher uring erly evelopmentl stges n grully erese with inresing mturity. Fier ontent lso grully inrese s mturity progresses, initing there were ifferenes ue to stge n the highest mount ws reore t stge IV (1.66 g/100 g). Egei n Bemosi (2012) reporte rue fier ontent in unripe n ripe plntin ( %) n inrese signifintly with progress of mturity. The inrese in fier ontent t mture stge over tener stge might e ue to inrese in solule n insolule ietry frtions. Totl rohyrtes ontent inrese from stge I (21.32 g/100 g) to III (32.15 g/100 g) n e rese t stge V (27.63 g/100 g) with signifint ifferene mong the stges exept in stges III n IV. The vrition in rohyrte ontents uring growth might e ue to egrtion of strh for synthesis of sugrs (Skyi-Dwson et l., 2008). Tle 1. Effet of ifferent stges of evelopment on proximte omposition of Mus ABB (g/100 g) Stge Moisture ontent Ash Protein Ft Crue fier Totl rohyrte I II III IV V Mens in olumns followe y the sme letter re not signifintly ifferent t p< 5; vlues represent men SD, n= ph, Browning Potentil n Titrtle Aiity The ph (Tle 2) ws the lowest t stge I (5.01) n highest t stge V (5.76). A grul vrition in ph of ulinry nn uring ripening stges hs een reporte (Skyi-Dwson et l., 2008). Titrtle iity ws the lowest uring erly evelopmentl stge I (0.16 g/100 g) n reore highest t stge IV (2 g/100 g). There ws no ifferenes etween stges I n II n stges III n V; however, stges II n III were ifferent. Ais ply n importnt role in the post-hrvest qulity of vegetles, s

4 83 Amerin Journl of Foo Siene n Tehnology tste is minly lne etween sugr n i ontents whih is importnt in evlution of fruit tste (Binrige et l., 1996). Skyi-Dwson et l. (2008) reporte hnges in titrtle iity n ph of ooking nn n initing generl inrese in titrtle iity uring plntin ripening. Asori i ontent (Tle 2) vrie with stges of evelopment n rnge from mg/100 g. Skyi-Dwson et l. (2008) reporte tht sori i ontent in ooking nn vrie with mturity with regulr eresing pttern. The present results re in greement with the report of Segung n Ker (2000), in se of flutution in sori i ontent of hortiulturl rops with mturity. The lowest mount of sori i in fully mture tomto is reporte y Moneruzzmn et l. (2008). Developmentl stge ffets the ellulose ontent (Tle 2) n the highest vlue ws reore t stge IV (1.06 mg/100 g). Komolk et l. (2012) reporte reltively low mount of ellulose ompre to other fruits n vegetles. Lignin ontent grully inrese with mturity n ws the highest t stge IV (1.57 mg/100 g). There ws no signifint ifferene etween stges I n II; however, ifferenes were oserve in stges II, III n IV. This might e ue to the lignifitions of ell wll onstituents resulte n inrese in other ietry fier frtions (Punn n Pruhuri, 2004). Tle 2. Effet of ifferent stges of evelopment on ph, rowning potentil n titrtle iity of Mus ABB Stge ph Titrtle iity (g/100g) Asori i (mg/100g) Lignin (mg/100g) Cellulose (mg/100g) I e II III IV V Mens in olumns followe y the sme letter re not signifintly ifferent t p<5; vlues represent men SD, n= Strh, Amylose, Sugr n Petin Contents Strh, mylose n sugr ontents vrie with mturity (Tle 3). Present stuy revele tht strh is the mjor storge form of rohyrtes in ooking nns. The strh ontent inrese from stge I (12.36 g/100 g) to stge III (22.66 g/100 g) n then eline t stge V (11.21 g/100 g). Strh umultion le to the higher weight in mture plntin (Kuhikr et l., 2004). Crohyrte in the form of strh is the mjor hemil hnge whih ours throughout growth n evelopment in ooking nns n plntins (Skyi-Dwson et l., 2008). Amylose ontent ws ffete y stges of evelopment n inrese from stge I to stge IV (3.77 to 8.81 g/100 g) with mturity. An inrese in totl rohyrtes ontent might e orrelte with tive synthesis of strh with growth however, with mturity of ooking nn strh ontent erese n totl solule sugrs inrese signifintly. Mrriott et l.(1981) lso reporte similr results in ripening nn n plntins. Totl solule sugrs ontent (Tle 3) inrese very mrginlly from stge I (0.64 g/100 g) to stge III (1.35 g/100 g) n therefter shrp inrese from stge IV (2.01 g/100 g) n in stge V (4.65 g/100 g) n this evines tht strh egres with more mturity. Ogzi (1996) reporte tht sugrs omprise only out 1.30 g/100 g of totl rymtter in unripe plntin whih orroortes the present finings. Reuing n nonreuing sugrs (Tle 3) inrese with mturity. Nonreuing sugrs ( g/100 g) ws higher thn reuing sugrs ( g/100 g). Skyi-Dwson et l. (2008) reporte similr tren of nonreuing sugr ontents in plntin n ooking nn. There ws signifint ifferene in petin ontent mong stges n it inrese from stge I (0.92 mg/100 g) to stge III (1.37 mg/100 g) whih therefter eline t stge V (0.81 mg/100 g). The reson for inrese in petin ontent with the vnement of growth up to stge III might e ue to less intertion etween the petin n the other ellulr omponents n s onsequene the petin ws more ville for extrtion. On the other hn, erese t stge IV n V might e ue to the egrtion of petin uner the tion of petienzymes, suh s polyglturonse (PG), petin methyl esterse (PME) or pettelyse (PL). The inrese of petin ontent up to ertin stge n then erese ws lso oserve y Lohni et l. (2004). Tle 3. Effet of ifferent stges of evelopment on strh, mylose, totl solule, reuing, nonreuing sugrs n petin ontent of Mus ABB Stge Strh (g/100 Amylose (g/100 Totl solule sugrs Reuing sugrs Nonreuing sugrs Petin (mg/100 g) g) (g/100 g) (g/100 g) (g/100 g) g) I II III IV V e e e Mens in olumns followe y the sme letter re not signifintly ifferent t p<5; vlues represent mensd, n=4 Tle 4. Effet of ifferent stges of evelopment on tnnin n phyti i ontent of Mus ABB Stge Tnnin (mg/100 g) Phyti i (mg/100 g) I e II e III IV V Mens in olumns followe y the sme letters re not signifintly ifferent t p<5; vlues represent men SD, n= Tnnin n Phyti Ai Contents The tnnin ontent (Tle 4) of smples iffere signifintly with stges of evelopment n the highest mount ws reore t stge I (0.59 mg/100 g) whih eline with mturity (1 mg/100 g). The erese in tnnin ontent with vnement of growth reues the stringeny property. Menoz et l.(1992) reporte the tnnin ontent in ooking nns of Philippins ( mg tnni i equivlent/g) whih is reltively

5 Amerin Journl of Foo Siene n Tehnology 84 higher thn the present vlues. As ulinry nn ttins mturity the stringeny property gets reue whih is relte to insoluiliztion n polymeriztion of polyphenols with other onstituents of pulp. The vrition might e ue to ifferenes in ultivr, growth onition n environmentl ftors. Fruits n vegetles normlly exhiit stringeny when it is young n grully losses this hrteristi property with mturity n eomes pltle for exploittion (Menoz et l., 1992). The stges of evelopment lso ffet phyti i ontent (Tle 4) n reore the highest vlues t stge II (24.15 mg/100 g) n lowest t stge V (11.96 mg/100 g). The mount of phyti i ws low ompre to other strhy foos like ssv ( mg/g) (Chrles et l., 2005) Totl Polyphenols, DPPH Ril Svenging Ativity, Totl Crotenois, Vitmin A n Thimine Contents Wie vritions in totl polyphenols ( mg GAE/100 g ry mtter), DPPH ril svenging tivity ( % SA), totl rotenois ( mg/100 g), vitmin A (29-38 mg/100 g) n thimine (19-32 mg/100 g) ontents t ifferent stges of evelopment were oserve (Tle 5). Totl polyphenols were foun higher t stge I ompre to the other stges. Bnns hve een lssifie s one of the prominent ntioxint foos y Knzw n Skkir (2000). The highest DPPH ril svenging tivity ws oserve in stge I n lowest t stge V n it erese with mturity. Deresing tren in svenging tivity of ppy with respet to rop mturity ws lso oserve y Zuhir et l. (2013). A grul inrese in totl rotenois, vitmin A from stge I to stge V ws oserve n reore the highest t stge V. Inrese in thimine ontent up to stge IV ws oserve ut eline t stge V. Totl rotenoi ontents in fruits n vegetles inreses uring ripening euse the hlorophyll unergoes egrtion n rotenogenesis tkes ple resulting in synthesis of greter mount of iniviul rotenoi ompouns t hromoplst rther thn the hloroplst (Gross, 1991). Tle 5. Effet of ifferent stges of evelopment on totl polyphenols, DPPH ril svenging tivity, totl rotenois, vitmin A n thimine ontents of Mus ABB Stge Totl polyphenols (mg GAE/100 g DPPH ril svenging Totl rotenois Vitmin A Thimine ry mtter ) tivity (% SA) (mg/100 g) (mg/100 g) (mg/100 g) I e II III IV V e GAE= glli i equivlent. Mens in eh olumn followe y the sme letters re not signifintly ifferent t p<5; Vlues represent men SD, n= Minerls Content Results of minerl ontents re presente in Tle 6. Out of ll the minerls Mg ws reore the highest ( mg/100 g) in ll stges with signifint ifferene. The highest onentrtions of Fe (85 mg/100 g), Cu (09 mg/100 g), n C (0.542 mg/100 g) were reore t stge II; however, Zn onentrtion reore the highest (17 mg/100 g) t stge IV. Signifint vritions of K ( mg/100 g), C ( mg/100 g), Fe ( mg/100 g) n N ( mg/100 g) were oserve t ll stges of evelopment. The vrition in minerl ontents t the growth stges is minly ttriute to preferentil sorne n this might e ue to ultivr n/or soil, limte, griulturl prtie n the qulity of wter for irrigtion (Rop et l., 2010). Most of the minerls re very ruil in mny enzymes tivities, proteting ells from free rils ttk, regultion of gluose homeostsis et. (Grget l., 2005; Anhwnge, 2008). Tle 6. Effet of ifferent stges of evelopment on minerl ontents of Mus ABB (mg/100g) Stge N K Fe Cu Mn Zn Mg C I II e 091 e e III e e IV e e e V Mens in eh olumn followe y the sme letters re not signifintly ifferent t p< 5; vlues represent mensd, n= Ftty Ais Composition Results (Tle 7) revele tht the mjor sturte ftty is re plmiti i ( mg/100 g) n steri i (61-91 mg/100 g). The plmiti i ontent erese from stge I to stge V wheres steri i erese from stge I to stge III n ws sent t susequent stges. Luri (06-92 mg/100 g) n myristi (08-19 mg/100 g) is were reore in minor quntities uring erly stges of evelopment, whih grully erese towrs mturity. Among unsturte ftty is the most preominnt were linolei ( mg/100 g) n linoleni is ( mg/100 g). These essentil ftty is were the highest uring erly evelopmentl stges. The olei i ( mg/100 g) ws reore the highest t stge II n it inites involvement of lipis to metoli hnges uring evelopment. The linolei i hs nutritionl enefits ue to its metolism t tissue levels whih proues hormone like ompoun prostglnins (Rmn n Morsel, 2002). The role of α-linoleni i hs een reporte in isese prevention (Simopoulos, 1999). The erly rise in linolei i ppere to e ssoite with glyolipi n is unique omponent in hloroplst of young plntins. Presene of these

6 85 Amerin Journl of Foo Siene n Tehnology unsturte ftty is in resonle mount enhnes nutritionl vlue of this rop. Tle 7. Effet of ifferent stges of evelopment on ftty i (mg/100g) profile of Mus ABB Stge Luri i Myristi i Plmiti i Plmitolei i Steri i Olei i Linolei i Linoleni i I e e II III ND IV ND 1 ND 22 7 ND ND ND V ND ND ND ND ND ND Mens in olumns followe y the sme letters re not signifintly ifferent t p<5; vlues represent men SD, n=4. 1 ND = Not etete Amino Ais Composition Results (Tle 8) revele tht ll the essentil mino is viz., histiine, isoleuine, leuine, lysine, methionine, phenyllnine, threonine, tryptophn n vline re present in the ulinry nn. Amino is ontent erese from stge I to stge V of growth n evelopment (Tle 8) of ulinry nn. The preominnt mino is re glutmi i ( g/100 g), sprti i ( g/100 g) n lnine ( g/100 g) n eline with mturity. Dek n Hrmine (1997) lso reporte the presene of ll the essentil n non-essentil, mino is in ultivr: Borjhji (AAA) nn. The limiting mino i methionine (17-48 g/100 g) ws reore in fewer mounts s ompre to other mino is. In plnts ethylene plys key role in fruit ripening n it is synthesize from methionine (Yng n Hoffmn, 1984). There is mrke vrition in most of the mino i ontents mong ll stges exept for proline, leuine, tyrosine n phenyllnine. Derese in mino is level with vnement in mturity hs een previously reporte in tomto (Sorrequiet et l., 2013). St g e I II III IV V Trypt ophn Tle 8. Effet of ifferent stges of evelopment on mino i omposition (g/100g protein) of Mus ABB Phe Glut nyl Thre Ser Prol Gly Al Cys Vl Methi Isole Leu Tyro mi l onine ine ine ine nine tine ine onine uine ine sine i nin e Asp rti i N.D 9 2 e e e N. 3 D N.D 5 6 e N.D e N.D e Mens in olumns followe y the sme letters re not signifintly ifferent t p<5; vlues represent men SD, n= N.D e 2 6 Histi ine N.D Lys ine e 1 8 Argi nine e Colour Mesurement The egree of lightness n yellowness inrese with mturity ut the egree of reness followe eresing tren (Tle 9). The inrese in egree of lightness with mturity might e ttriute to reution in rowning potentil with growth. Chnge in olour of the ulinry nn is the mjor physil n hemil hnges with the pproh of mturtion. This oul e ttriute to egrtion of hlorophyll ouple with synthesis of other plnt pigments usully rotenois n nthoynin. Therefore n inrese in yellowness in fully mture ulinry nn is ssoite with inrese in totl rotenoi ontent. Severl stuies hve revele tht hnge in fruit olour is n importnt initor to ientify stge of rop mturity physilly (Soltni et l., 2011). Tle 9. Effet of ifferent stges of evelopment on olour mesurement of Mus ABB Stge L I e II III IV e V e Mens in olumns followe y the sme letters re not signifintly ifferent t p<5; vlues represent men SD, n= Optimum Stge of Hrvesting Pulp to peel rtio ouple with totl solule sugrs re the most importnt prmeters for hrvesting. It inreses with more mturity/ripeness n inites ifferentil hnges in moisture ontent of peel n pulp (Ao n

7 Amerin Journl of Foo Siene n Tehnology 86 Glori, 2005). With inrese in pulp to peel rtio or in other wors the more is the mturity the more will e the totl solule sugrs whih is unsuitle for ulinry purpose. In the present stuy, 50 DAE (stge III) is onsiere to e the optimum stge of hrvesting (Tle 10) euse from this stge onwrs there ws more rekown of strh n in turn more totl solule sugrs were otine n therefter shrp inrese in totl solule sugrs t stge IV n V ompre to the erlier stges. Therefore from ulinry stnpoint, 50 DAE (stge III) is the optimum stge for hrvesting of Mus ABB. Tle 10. Pulp to peel rtio vis--vis totl solule sugrs Stge Pulp to peel rtio (g/100g) Totl solule sugrs (g/100g) I II III IV V e Mens in olumns followe y the sme letters re not signifintly ifferent t p<5; vlues represent mensd, n=4. 4. Conlusions The present stuy revels tht the nutritionl ompositions re ffete y vrious growth stges of ulinry nn Mus ABB. Pulp to peel rtio n totl solule sugrs suggest tht 50 DAE is the optimum stge of hrvesting. The ulinry nn Mus ABB hs potentil pplitions of eveloping numers of vlue e prouts. For instne, the ntioxint tivity mkes itn exellent ingreient for eveloping prouts like ookies, isuits, re et. Furthermore, inrese umultion of strh reners mture tissue potentil soure for ommeril strh extrtion n lso presene of onsierle mount of mylose llows for eveloping prouts whih n e sujete to high temperture. Aknowlegements Finnil support reeive from Ministry of Defene, GoI, New Delhi is uly knowlege. The uthors re lso grteful to Dr. T. Longvh n Dr. R. Annthn of Foo Chemistry Division, Ntionl Institute of Nutrition, Hyer, A.P., Ini for their help. Referenes [1] Aeyemi, O.S. n Oliji, A.T. Compositionl hnges in nn (Mus sp) fruits uring ripening. Afrin Journl of Biotehnology, 8 (5), , [2] Ao, C.R. n Glori, A.B.M. Biotive mines n rohyrte hnges uring ripening of Prt nn (Mus uminte X M. lisin). 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