Evaluation of the Proximate and Elemental Composition of Traditional and Industrial Produced Vinegar


Osuala Oluchi Judith
Ezemba, Arinze S
Ajeh, Joseph Ebuka
Chude, Charles Onuorah
Ezemba Chinyere Constance


The vinegar produced from different locally grown fruits and industrial produced vinegar was evaluated to determine their proximate and elemental composition. The proximate parameters analysed includes moisture content, total solids, crude protein, crude fat, crude fibre, carbohydrates and ash content. The elemental composition was determined using Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). The moisture content of Vin A, B, C and D are 85.00%, 78.30%, 90.35% and 90.65% respectively. The crude protein in Vin A, B, C and D are 0.20±0.0001, 0.94±0.02 0.69±0.05 and 0.64±0.003 respectively. The total solid contents of Vin A, B, C and D are 15.00±0.02, 21.7±0.03, 9.65±0.001, 9.35±0.2 respectively. The content of crude fat in Vin A, B,C and D are 3.0±0.0611, 9.0±0.33,3.0±0.02 and 1.40±1.0  respectively. The content of carbohydrates in Vin A, B, C and D are 9.63, 4.16, 4.36 and 4.96 respectively. The content of crude fibre in Vin A, B, C and D are 8.00±0.01, 1.40±0.71 4.00±0.2 and 4.00±0.004respectively. The content of crude ash in Vin A, B, C and D are 2.17±0.02, 7.60±0.34 1.65±0.02 and 2.30±0.14 respectively. A total of 69 elements were evaluated for their composition in the sample. In Vin A, the calcium, magnesium, potassium, sodium, phosphorus and sulphur components were detected in the concentration as follows 27.04 ppb, 1.88ppb, 91.2ppb, 3.44ppb, 5.1ppb and 1229.4ppb respectively.   In Vin B, their concentration is as follows 4.4422pp, 0.7580ppb, 39.8348ppb, 3.468ppb, 1.5508ppb, 1277.8402ppb. In Vin C, their concentration detected were as  follows 29.4103ppb, 3.5820ppb, 115.6922ppb, 5.4867ppb, 3.2771ppb, 1230.3251ppb respectively and in Vin D, the  components  were detected in the concentration as  follows 5.3955ppb, 1.1293ppb, 69.6028ppb, 4.3505ppb, 3.1667ppb, 1226.3422ppb respectively. The micronutrients were detected at different concentration but mainly in minute quantities. The vinegar samples are of good nutritional value and as such be encouraged to be consumed.