Research Article
O. C. Aguzue, Akanji F. T., Ta
Abstract
The oven dried shea (vitellaria paradoxa) fruit pulp were analysed for its nutritional composition and some elemental constituents. The result showed mean value as moisture 4.58%, ash 8.95%, crude fat 1.35%, crude protein 3.5%, crude fibre 9.6% and carbohydrate 72.02%. Results of mineral analysis showed that calcium had the highest concentration of all the elements analysed and were found to be of the order: Ca > Ni > Co> Mg > Pb > Mn > Fe> Cd. These values suggest that the fruit can be used as nutrient supplement and as a source of micro and macro elements to the body.