Assessment of Proximate Chemical Composition, Nutritional Status, Fatty Acid Composition and Phenolic Compounds of Carob (Ceratonia Siliqua L.)

The Carob is the fru it of an evergreen (Ceratonia Siliqua L.) cult ivated in the Mediterranean area. The pulp represents 90% of the fruit. It has a high content of sugars and tannins and low contents of protein and fat. Carob powder or syrup is used as an ingredient in cakes and cookies and chocolate substitute. Carob powder contained high levels of carbohydrates (75.92%), (6.34% protein) and low level of fat (1.99%). The crude fiber content recorded 7.30%. Carob powder was rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol, catechol, ch lorogenic and protocatechuic recorded the highest values, while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the least values of the phenolic compounds. Carob powder oil consisted of 17 fatty acids, but consisted mainly of four fatty acids namely: oleic, linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01% and 3.08%, respectively. Carob powder is acclaimed ingredient with a marked nutritional value due to its high dietary fiber and phenol compounds. The soluble fibers exert a preventative ro le against heart disease and lowering serum cholesterol.