Chemical composition of the sweet chestnut fruit (Castanea sativa Mill.) in B&H

  • Vanja Daničić University of Banja Luka, Faculty of Forestry, S. Stepanovića 75A, 78000 Banja Luka, Bosnia and Herzegovina; email: vanja.danicic@sf.unibl.org
  • Vasilije Isajev University of Belgrade, Faculty of Forestry, Kneza Višeslava 1, 11030 Belgrade, Serbia; email: dule79@hotmail.com
  • Milan Mataruga University of Banja Luka, Faculty of Forestry, S. Stepanovića 75A, 78000 Banja Luka, Bosnia and Herzegovina; email: milan.mataruga@sf.unibl.org
Keywords: European chestnut, proteins, fat, starch, ashes, moisture

Abstract

This paper presents the results of research of the chemical composition of the sweet chestnut fmit from three locations with different ecological and vegetation characteristics. They include south, northwest and northeast part of the chestnut area in B&H. Research included determining the contents of the following: moisture, proteins, starch, mineral substances and fat. Research results have shown that Chestnut fruit from research populations differ in the contents of tested substances. Moisture contents ranges between 9.77 and 12.96%, ashes between 0.51-0.63%, proteins 8.84-10.12%, fat 2.64 - 4.75% and starch 69.93-75.22%.

Published
2008-12-30
Section
Original Scientific Papers