The document analyzes the nutritional profile of shea fruit pulp from Nigeria. It finds that the pulp has carbohydrate levels between 29.3-46.3%, protein from 2.6-7.0%, and energy ranging from 158.3-209.2 calories per 100 grams. Mineral analyses found potassium levels from 136-419.4 mg/100g and positive correlations between iron and zinc, magnesium, potassium, and sodium. Overall, the study concludes the nutritional values of shea fruit pulp are comparable to major crops and capable of meeting dietary needs of consumers.

1. NUTRITIONAL PROFILE
OF SHEA FRUIT PULP
FROM NIGERIA
F.D UGESEI, K. P. BAIYERI2 & B.N.
MBAH2
1 Department of Crop Production, University of Agriculture, Makurdi,
Nigeria
2 Department of Crop Science, University of Nigeria, Nsukka, Nigeria.

2. INTRODUCTION
The shea tree occurs abundantly
across Nigeria’s savanna zone
Major zones are the southern guinea-,
northern guinea- and the sudan
savanna
Different parts of the tree are useful
Fruit pulp is edible and ripens at a
very critical time of the year

3. PROBLEM STATEMENT
Nutritional content of fruit pulp
not adequately explored
Possible relationships among
nutritional traits unknown
The above could undermine
domestication efforts

4. OBJECTIVES
Determine proximate traits of
Nigerian shea fruit pulp
Ascertain elemental nutrient
composition of the fruit pulp
Observe possible relationships
among nutritional parameters

5. MATERIALS AND METHODS
Fruit pulps collected across 7 locations
in 3 agroecological zones
Locations: Lokoja, Makurdi, Akwanga,
Kachia, Jalingo, Yola, Kano
15-25 trees were sampled in each zone
Milled oven dry samples subjected to
laboratory analyses using standard
methods

6. STATISTICAL ANALYSIS
Analysis of variance (ANOVA)
F-LSD where applicable
Correlation analysis

7. Table 1: Proximate composition of the Nigerian
shea fruit pulp based on accessions
Accession Moisture Carbohydrate Protein Fat Fibre Ash Energy
% % % % % % Cal100g -
1
Lokoja 8.5 45.3 4.4 1.2 35.5 5.2 209.2
Makurdi 10.1 40.4 3.5 1.4 38.9 5.9 187.6
Akwanga 8.8 42.5 3.5 1.7 39.0 4.6 198.8
Kachia 9.2 29.3 7.0 1.5 48.6 4.5 158.3
Jalingo 9.7 38.1 2.6 1.3 40.4 8.0 174.5
Yola 10.0 41.1 6.1 0.7 39.8 3.6 194.7
9.0 29.3 5.3 1.6 48.8 6.2 152.2
LSD (.05) 0.3 0.8 0.2 0.2 1.6 0.2 2.0

8. RESULTS CONTINUED
 Carbohydrate 29.3 - 46.3%
Protein 2.6 – 7.0%
Fat 0.7 – 1.7%
Energy 158.3 -209.2cal/100g

9. Table 2. Elemental nutrient composition (mg/100g) of shea fruit pulp
sourced from seven locations in Nigeria
Accession Na P K Ca Mg Fe Zn
Lokoja 45.0 94.0 147.0 1.4 50.2 20.8 1.9
Makurdi 18.0 36.9 588.0 4.9 56.7 13.7 2.3
Akwanga 18.1 78.4 590.0 1.5 49.5 12.2 1.8
Kachia 17.9 51.7 295.0 ND 75.2 ND ND
Jalingo 9.0 101.4 589.0 2.2 53.8 4.7 1.5
Yola 9.3 55.4 591.0 0.6 44.9 15.2 1.2
17.9 82.1 136.0 4.4 107.2 25.9 2.4
Mean 19.3 71.4 419.4 2.5 62.5 15.4 1.9
LSD(0.05) 1.2 1.5 1.8 0.2 0.9 0.4 0.2
ND – Not determined (due to limitation of sample)

10. Table 3. Correlation coefficients between mineral content of shea fruit
pulp from the savanna zone of Nigeria.
Na P K Ca Mg Fe Zn
Zn 0.321 -0.159 0.380 0.838** 0.650** 0.539* -
Fe 0.500* -0.051 0.716** 0.256 0.627** -
Mg -0.068 0.025 0.338 0.630** -
Ca -0.092 -0.322 0.110 -
K 0.679** 0.532* -
P 0.278 -
Na -
*, ** - Correlation coefficients are significant at the 5% and 1% levels of
probability, respectively.

11. Result continued
Nutritional Relationships
 Fe vs Zn - +ve, *
 Fe vs Mg - +ve, *
 Fe vs K - +ve, *
 Fe vs Na - +ve, *

12. CONCLUSION
Nutritional values compare favourably with
those of main line agricultural species
Shea fruit pulp nutrient content capable of
meeting dietary requirement its consumers

13. MAJOR REFERENCES
1. Ugese, F. D., Baiyeri, K. P. and Mbah, B. N. 2008.
Nutritional composition of shea (Vitellaria paradoxa) fruit
pulp across its major distribution zones in Nigeria. Fruits
63: 163 – 169
2. Ugese, F. D., Baiyeri, K. P. and Mbah, B. N. 2008. Mineral
content of the pulp of shea butter fruit (Vitellaria paradoxa
C. F. Gaertn.) sourced from seven locations in the savanna
ecology of Nigeria. Tree and Forestry Science and
Biotechnology 2(1): 40 – 42.

14. THANK YOU