Annona Species Monograph.pdf - Crops for the Future

Chapter 6. Properties
Table 6-1. Chemical composition of 100 g of edible pulp of cherimoya,
custard apple, soursop and sugar apple fruits
Components Cherimoya Custard
apple
Soursop
Water (g) 77.3±3
75.8±2.8 81±2.5
(74.6-83.3)
(77.9-81.7)
Proteins (g) 1.6±0.6 1.85±0.05 1±0.55
(1.0-2.9)
(0.69-1.7)
Lipids (g) 0.3±0.2 0.35±0.15 0.6±0.3
(0.1-0.5)
(0.3-0.8)
Carbohydrates (g) 18.42±4 18.7 17.25±0.1
(11.7-22.0)
(16.3-18.2)
Fibre (g) 1.64±0.5 2.55±0.35 0.86±0.1
(1.0-2.0)
(0.78-0.95)
Total acidity (g) 0.58±0.19 - 1.0±0.3
(0.39-0.77)
(0.7-1.3)
Ash (g) 0.7±0.1 0.95±0.15 0.61±0.2
(0.6-1.0)
(0.4-0.86)
Energy (calories) 68.6±13.4 75 65±5
(56-101)
(64-71)
Calcium (mg) 27.14±5 24 15±7
(21.7-34.0)
(8.8-0.22)
Phosphorous (mg) 35.2±18 26 28±1
(30.2-47.0)
(27.1-29)
Iron (mg) 0.6±0.2 1.0 0.7±0.1
(0.4-0.8)
(0.6-0.82)
Vitamin A (mg) - Traces 14.45±5.45
(8.9-20)
Vitamin B 1
(mg) 0.09±0.03 0.07 0.07±0.01
(0.06-0.12)
(0.06-0.077)
Vitamin B 12
(mg) 0.12±0.2 0.12 0.08±0.035
(0.11-0.14)
(0.05-0.12)
Vitamin B 5
(mg) 0.8±0.2 0.7 1.2±0.3
(0.6-1.02)
(0.89-1.52)
Ascorbic acid 11.5±5.5 30 19.4±3
(mg)
(4.3-17)
(16.4-22)
Sugar apple
72.6±2.4
(68.6-75.9)
1.6±0.8
(1.2-2.4)
0.4±0.3
(0.1-1.1)
19.6±1
(18.2-26.2)
1.4±0.6
(1.1-2.5)
0.1
0.7±0.1
(0.6-1.3)
96±10
(86-114)
26.2±6
(17-44.7)
42±14
(23.6-55.3)
0.8±0.5
(0.3-1.8)
0.005±0.001
(0.004-0.007)
0.1±0.01
(0.10-0.11)
0.13±0.05
(0.057-0.167)
0.9±0.3
(0.65-1.28)
37.38±4.62
(34-42.2)
Tannins (mg) ±0 ±0 85.30 ±0
Sources: (Wu Leung and Flores, 1961; Zayas, 1966; Bueso, 1980; Castro et
al., 1984; Leal, 1990; Lizana and Reginato, 1990). Means ± standard
deviations.
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