Nutritional Features of Dried Calyxes of the Micilaginous Plant of Bombax buonopozense

Abstract

Wild mucilaginous plants may provide underutilised sources of nutrients and bioactive compounds for food applications. However, comprehensive information on the nutritional and phytochemical composition of dried Bombax buonopozense calyxes remains limited. This study aimed to determine the biochemical, mineral, phytochemical, antinutritional, and vitamin characteristics of dried Bombax buonopozense calyx powder. Bombax buonopozense calyxes were processed into powder, and their biochemical and phytochemical characteristics were determined using official analytical methods. The physicochemical results showed that the dried calyxes contained carbohydrates (56.53 ± 1.36%), fibre (15.82 ± 1.45%), and protein (8.88 ± 1.52%), with a low lipid content (1.05 ± 0.70%). The most abundant minerals were potassium (3160 ± 0.22 mg/100 g DM), calcium (1674 ± 0.03 mg/100 g DM), magnesium (640 ± 0.07 mg/100 g DM), phosphorus (595.3 ± 0.27 mg/100 g DM), sulphur (357.2 ± 0.16 mg/100 g DM), and chlorine (153.2 ± 0.05 mg/100 g DM). Sodium (56.5 ± 0.01 mg/100 g DM), iron (14.16 ± 0.02 mg/100 g DM), zinc (5.73 ± 0.03 mg/100 g DM), manganese (3.19 ± 0.04 mg/100 g DM), and copper (2.89 ± 0.01 mg/100 g DM) were present at lower levels. Other measured elements included boron, molybdenum, cobalt, and iodine. Phytochemical analysis showed flavonoids (19.10 ± 0.32 mg QE/g DM), polyphenols (14.60 ± 0.02 mg GAE/g DM), tannins (1.67 ± 0.01 g TAE/100 g DM), oxalates (464.57 ± 7.49 mg/100 g DM), phytates (19.64 ± 0.36 mg/100 g DM), and carotenoids (8960 ± 2.56 µg/100 g DM). The phytate/zinc, phytate/iron, phytate/calcium, phytate/magnesium, and calcium/phosphorus ratios were 0.33, 0.12, 0.003, 0.89, and 2.81, respectively. The dried calyxes also contained vitamins B1, B2, B5, B6, and B9, while vitamins A and C were detected at 0.13 ± 0.01 and 5.74 ± 0.42 µg/100 g DM, respectively. These findings indicate that dried Bombax buonopozense calyxes may have potential as a plant-based food ingredient.