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Jamun is a huge evergreen tropical tree that is well known in Ind-o-Pak. It is scientifically named as Eugenia jambolana or Syzygium cumini (Myrtaceae). It produces purple ovoid fleshy fruit. The ripe berries are sweetish dry to taste and are useful in preparation of health drinks, jellies, juices squashes and wine. Its seed has conventionally been used in India for the management of different diseases. Jambul, java plum, Indian blackberry and black plum are common names of jamun. Worldwide, total production of jamun is 13.5 million tonnes out of which India contributes about 15.4%, being a leading producer. The jamun fruit have significant amount of iron and consumed as potential drug against hyperglycemia, liver and heart diseases. A huge amount of anthocyanins also present in fruit that exhibits good antioxidant characteristics.
Recently, researchers from Pakistani and German institutions carried out studies to understand the chemical composition of jamun fruit and seed. Jamun fruits were assessed for their chemical composition by analyzing various parameters such as moisture, protein, fat, fiber and ash. It was revealed that jamun seed consisted of moisture (16.34±0.49), crude protein (1.97±0.59), crude fat (0.65±0.01), crude fiber (4.19±0.12), ash 2.18±0.06 and nitrogen free extracts (NFE) (74.67±2.24%). Pulp had a moisture content of 82.19±2.46%, crude protein 2.15±0.06%, crude fat 0.83±0.02%, crude fiber 1.76±0.05%, ash 2.04±0.06% and NFE 11.03±0.33. Chemical composition of jamun indicated that there are low fat contents in both fruit and seeds.
Source: Raza et al. (2015). American-Eurasian J. Agric. & Environ. Sci., 15 (7): 1221-1223, 2015.http://idosi.org/aejaes/jaes15(7)15/3.pdf
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