Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, Harare, Zimbabwe.
Food Chem. 2013 May 1;138(1):168-72. doi: 10.1016/j.foodchem.2012.10.016. Epub 2012 Nov 5.
Ziziphus mauritiana (masau) fruits are consumed by many people in Zimbabwe. The fruits contribute significantly to people's diet when they are in season. The objective of this study was to determine the nutritional content of the fruits and, hence, quantify their contribution to the diet. Samples of masau were collected in two seasons (August 2006 and August 2007). Both macronutrients and micronutrients were determined using standard AOAC methods of analysis. Dry matter content ranged from 21.1±0.2 to 24.1±0.3 g 100 g(-1) of edible portion of the sweet and sour fruits, and 84.8±0.2 to 87.2±0.2 g 100 g(-1) for the dried fruit. Crude protein per 100g edible portion of dry weight ranged between 7.9±0.0 and 8.7±0.0 g, crude fat from 0.8±0.0 to 1.5±0.0 g, crude fibre from 4.9±0.0 to 7.3±0.0 g, ash between 3.0±0.0 and 4.3±0.0 g and carbohydrate between 79.5±0.0 and 83.2±0.0 g. The fruits were rich in vitamin C (15.0±0.0-43.8±0.02 mg 100 g(-1)) and the energy values ranged between 1516.0±1.73 and 1575.0±2.3 kJ 100 g(-1). Furthermore, the fruits contained (mg 100 g(-1) of dry weight) potassium from 1865.0±1.3 to 2441.0±1.1, calcium from 160.0±0.3 to 254.0±0.1, sodium between 185.0±0.1 and 223.0±0.2, magnesium between 83.0±0.0 and 150.0±0.13 and phosphorous from 87.0±0.1 to 148.0±0.5. Manganese and copper contents ranged between 0.7±0.03 and 1.6±0.03, while iron and zinc ranged between 2.1±0.43 and 4.3±0.1, and 0.6±0.0-0.9±0.0 mg 100 g(-1) of dry weight, respectively. The masau fruit is therefore a good potential source of carbohydrates, proteins and micronutrients, such as calcium, potassium, sodium, phosphorous, copper, iron, Vitamin C and zinc.
津巴布韦人食用毛里塔尼亚枣（masau）。当枣子上市时，它们是人们饮食的重要组成部分。本研究的目的是确定枣子的营养成分，并定量评估其对饮食的贡献。在两个季节（2006 年 8 月和 2007 年 8 月）收集了 masau 样本。使用 AOAC 标准分析方法测定常量营养素和微量营养素。甜酸水果可食用部分的干物质含量为 21.1±0.2 至 24.1±0.3g/100g，干枣的含量为 84.8±0.2 至 87.2±0.2g/100g。每 100g 可食用部分的干重粗蛋白含量在 7.9±0.0 至 8.7±0.0g 之间，粗脂肪在 0.8±0.0 至 1.5±0.0g 之间，粗纤维在 4.9±0.0 至 7.3±0.0g 之间，灰分在 3.0±0.0 至 4.3±0.0g 之间，碳水化合物在 79.5±0.0 至 83.2±0.0g 之间。这些水果富含维生素 C（15.0±0.0-43.8±0.02mg/100g），能量值在 1516.0±1.73 至 1575.0±2.3kJ/100g 之间。此外，这些水果还含有（mg/100g 干重）钾 1865.0±1.3 至 2441.0±1.1，钙 160.0±0.3 至 254.0±0.1，钠 185.0±0.1 至 223.0±0.2，镁 83.0±0.0 至 150.0±0.13，磷 87.0±0.1 至 148.0±0.5。锰和铜的含量在 0.7±0.03 至 1.6±0.03 之间，铁和锌的含量在 2.1±0.43 至 4.3±0.1 之间，0.6±0.0 至 0.9±0.0mg/100g 干重之间。因此，masau 果实是碳水化合物、蛋白质和微量营养素（如钙、钾、钠、磷、铜、铁、维生素 C 和锌）的良好潜在来源。
