Physical and chemical characteristics of processed arecanuts.

Abstract

Types of processed areca nuts are described, and dimensions, vol. and chemical composition of 9 types are tabulated. Ranges of values for constituents (3-65 samples) were: moisture, 5.5-14.3%; total water extractives, 19.6-72.4%; polyphenols, 7.3-55.2%; arecoline, 0.1-0.9%; fat, 3.7-24.4%; crude fibre, 3.1-18.5%; polysaccharides, 9.2-28.2%; ash, 1.0-5.0%; and acid insoluble ash, 0-1.2%. Composition was found to depend on maturity of the nut. Specifications, based on these results, are proposed for processed areca nuts.