Chemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii)

Main Article Content

A. Ojo
V. N. Enujiugha
H. N. Ayo- Omogie
O. A. Abiodun


Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii).

Study Design: The mean and standard deviation of the data obtained were  analyzed.

Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between November 2018 and December 2019.

Methodology: Chemical properties of two natural sweeteners namely the miracle fruit (Thaumatococcus danielli) and serendipity berry (Dioscoreophyllum cumminsii) were studied in this work. The fresh fruits were obtained from a farm, sorted, washed and the tissues were scraped, dried in the oven at 45°C for 12 hrs, milled and packed in airtight plastic containers. Proximate, vitamins and amino acid contents of the sweeteners were determined.

Results: The results revealed that the protein contents of miracle fruit and serendipity berry were 75.57% and 62.54% respectively. Moisture contents of the sweeteners ranged from 56.95-58.33% while ash contents ranged from 19.33-22.90%. The sweeteners had low carbohydrate and lipid contents. Crude fiber was not detected in miracle fruit but serendipity berry had crude fibre of 5.38%. The fruits had β-carotene contents ranging from 8.44 mg/100 g and 23.00 mg/100 g, vitamin C (20.40 mg/100 g and 22.01 mg/100 g) and vitamin D (17.02 mg/100 g and 19.02 mg/100 g) in miracle fruit and serendipity berry respectively. However, low values were recorded for vitamin E 0.55 mg/100 g and 0.89 mg/100 g in miracle fruit and serendipity berry respectively. The fruits had appreciable amount of essential amino acid which was above 50% of the total amino acid content. Miracle fruit had 51.96% and serendipity berry had 58.07% of the essential amino acid. Aromatic essential amino were 10.78 and 12.79% in miracle fruits and serendipity respectively.

Conclusion: This study showed that the two natural sweeteners are good source of essential nutrients and could be used as food supplements in our diet.

Sweetener, miracle fruit, serendipity berry, amino acid, proximate composition.

Article Details

How to Cite
Ojo, A., Enujiugha, V. N., Omogie, H. N. A.-, & Abiodun, O. A. (2020). Chemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii). Asian Food Science Journal, 19(4), 10-15.
Original Research Article


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