Evaluation of Nutrient Composition of Ripe and Unripe Fruits of <em>Solanum sisymbriifolium</em>


  • Farhana Momen Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong, Bangladesh
  • Rashu Barua 1Department of Biochemistry and Molecular Biology, University of Chittagong Chittagong-4331, Bangladesh <br />Department of Molecular Biochemistry, Nagoya University Graduate School of Medicine 65 tsurumai, Showa-ku, Nagoya-466-8550, Japan
  • Md. Golam Kabir 1Department of Biochemistry and Molecular Biology, University of Chittagong Chittagong-4331, Bangladesh




Solanum sisymbriifolium , Ripe fruit, Unripe fruit, Proximate composition, Mineral elements


Introduction: Solanum sisymbriifolium or lychee tomato is a small, viscid, and prickly wild shrub native to South America, widely distributed throughout Bangladesh. Although roots and other aerial parts of this plant are traditionally used for treating various ailments, much work has not yet been done to elucidate its nutritional and economic importance of the edible fruit of this medicinal plant. Therefore, to explore the nutritional value as a food source, the proximate value and mineral content of ripe and unripe fruit of S. sisymbriifolium were assessed in this study.

Materials and methods: AOAC methods have been followed to determine the proximate content, while the analysis of the mineral content has been done by using standard analytical methods.

Result and Discussion: This study investigated proximate values (moisture, ash, crude fiber, crude protein, and lipid) and selected mineral contents- magnesium (Mg), phosphorus (P), calcium (Ca), sodium (Na), iron (Fe), and potassium (K) of ripe and unripe fruits of Solanum sisymbriifolium using standard analytical methods. Compared to other minerals, Mg was present in higher concentrations in both ripe and unripe fruits. The concentration of Fe in unripe (0.013 mg/100g) and ripe fruit (0.024mg/100g) was the lowest. Although proximate compositions were variable between ripe and unripe fruits, only Ca was found in higher amount in the unripe fruit (08.91 mg/100g) than the ripe fruit (06.73 mg/100g) among all the other tested minerals which makes it a more preferable option for consumption.

Conclusion: The unripe and ripe fruits (preferably) of Solanum sisymbriifolium could be introduced as a functional food in the community for health promotion.



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How to Cite

Momen, F., Barua, R., & Kabir, M. G. (2021). Evaluation of Nutrient Composition of Ripe and Unripe Fruits of <em>Solanum sisymbriifolium</em>. Asian Journal of Agriculture and Food Sciences, 9(1). https://doi.org/10.24203/ajafs.v9i1.6525