Abstract
The present study aimed to evaluate the nutritional and antioxidant value of jam, juice and syrup of Guddaim seed. The proximate chemical composition, moisture, protein, fat, ash, crude fiber, acidity, carbohydrate, reducing sugar, total sugar, non-reducing sugar, total soluble solids, ascorbic acid were determined in Guddaim seed. The highest moisture was in syrup (51.52%) and the lowest was in the seeds (7.45%), the highest crude protein content was recorded in seeds (7.99%) and the lowest was in the syrup (0.95). The highest fat content was recorded in seeds (1.30%), and the lowest was in syrup 0.24%. The highest total carbohydrates content was in jam (84.60%), and the lowest was in syrup (46.98%). The highest vitamin C content was in seeds (16.28 mg \100g). On the other hand, the highest phenolic acids profile was recorded in seeds of Guddaim. The highest total phenol was recorded in seeds (3.25 mg GAT\g). Similarly, the highest antioxidants were recorded in seeds (4.59). Lutein and beta-carotene were high in seeds, jam and juice. The results of this study showed that Guddaim fruit contained many important nutrients useful for human health.