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Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup



Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup



International Journal of Food Sciences and Nutrition 58(8): 652-658



The approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits (P < 0.05). Among the samples, potassium, phosphorus and calcium had the highest values in carob syrup, respectively. Carob flour also contained these elements in high amounts, with the addition of sodium. We extended the notion that carob fruit, flour and syrup were rich sources of carbohydrates, proteins and minerals.

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Accession: 020049479

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PMID: 17852490

DOI: 10.1080/09637480701395549


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