Proximate, Minerals, and Vitamins In Chayote Flour

The composition of biomolecules on the squash is affected by the processing, so that the squash that have been processed into lour has a different composition, so that need for their exploration squash lour composition. This study was designed to evaluate composition of proximate, minerals and vitamins in squash lour. Analysis of proximate, vitamins and minerals using AOAC method. The percentage of ash content, carbohydrate, fat and protein respectively are (4.49 ± 0.17), (73.35 ± 0.47), (3.49 ± 0.29) and (15, 10 ± 0.27). The levels of vitamins star from the highest is a vitamin C (11.900 ± 1.072), vitamin A (0.038 ± 0.002) and vitamin E (0.015 ± 0.00007). While the mineral minerals content star from the highest is potassium (2311.90± 309.15), calcium (271.5 ± 9.19) and Sodium (21.69 ± 8.53). Chayote is suitable processed into lour that has the highest nutritional value of carbohydrates of 73.35 g/100 g, vitamin C of 11.9 mg/100 mg and potassium mineral of 23.11 g/100 g, so that the processing of squash lour is an innovation in the development of products made from it.


INTRODUCTION
Fruits and vegetables provide nutritional value for human needs. Consumption of fresh fruit and vegetables is highly recommended, for healthty, however most of people are not able to maintain and supply the fruit and vegetables every day of the year. Chayote is a leshy vegetable, perishable, that can be grown throughout the tropics and in the world of squash have a high nutritional content (Vieira et al., 2019). In many cases, fresh chayote has a shelf life only a few days so it is unsafe or un it for eating. The water content in squash cause a short shelf-life so that necessary innovations to use it (Mishra and Das, 2015;Sangma et al., 2019).
Chayote (Sechium edule) is a type of vegetable that is widely consumed, but the use of the squash so far been limited, it is only used as a vegetable. Squash contain vitamins A, B, C, and minerals (both macro and micro minerals). Chayote is possible to generate a various product to increase the consumption and utilization. Make chayote into a lour is an innovative product that can develop as an alternative food. Squash lour as a base material trending a healthy food products that can prevent the increase of glucose levels and blood pressure (Mirasol et al., 2017;Sakung et al., 2018). Chayote lour have antioxidant effects, anti-microbial, diuretics, antihypertensive, and hipocholesterol. This can occur because the squash have a component of coenzyme nicoti-namide adenine dinucleotide (NAD), which function in the process glycogenesis (glucose into glycogen) so that blood glucose levels controlled. The water of squash has a useful diuretic effect that makes urination smoothly. It is also be useful to prevent heart disease, stroke, and can increase the immune system by their content of vitamin B1, vitamin C and β-carotene (Coronel et al., 2017). The processing may affect the composition of biomolecules on the squash, therefore the squash have been processed into lour has a different composition so that need their exploration of composition. Utilization squash lour for clinical and epidemiological studies in the prevention of prevalence chronic diseases associated with the bioactive compounds in it. Implementation of the recovery in the form of chayote lour continued to investigate and identi ication of active biomolecules.

MATERIALS AND METHODS
Analyze the proximate, vitamins and minerals done with a laboratory experiment research. The research was conducted from May to October in 2019 at Chemical education laboratory Faculty of Teacher Training and Education, Tadulako University for the manufacture of squash lour. Analysis of proximate and vitamins at Faculty of Science Research Laboratory Tadulako University and analysis of minerals at Central Sulawesi Provincial Health Laboratory.
Squash used in this study taken from "Perkebunan Rakyat" in Palolo sub district Sigi district adjacent to the city of Palu. Manufacture of squash lour through a process: Chayote washed using a low water, than crushed into small pieces than dried it in oven for 2 x 24 hours (until dry), dried chayote milled and sieved using an electromagnetic sieve shaker with size of 80 mesh.
Determination of water content and ash content using method as described by AOAC (2016). An empty container is dried in constant weight with oven at 105 • C temperature, let it cool in a desiccator and weighed (W1). The sample powder (2.0 g) was weighed (W2) in the container and dried at 105 • C until reaches a constant weight. Cup containing the lour sample left to cool in the desiccator and weighed (W3). Furthermore, the water content was calculated using a formula, % Water content or Ash Content = w 2 − w 3 w 2 − w 1 × 100 1 Fat and protein content of the chayote lour samples determined by soxhlet extraction method as described by AOAC (Association of Of icial Analytical and chemistry). Carbohydrate content of the chayote lour samples determined based on the difference of the total dry ingredients and adding percentages of protein, fat, ash and water by using the formula: Carbohydrate (%) =100%-% (protein + fat + ash + water). Determination of Vitamin C with UV-VIS Spectrophotometry. Preparation standard solution of Vitamin C 100 ppm Determination of the maximum wavelength of 200-600 nm, using a calibration curve Testing standard solution at a concentration of 4 ppm, 8 ppm and 12 ppm, levels of vitamins in lour samples created a concentration of 1000 ppm and then assayed at the maximum wavelength.
Determination of Vitamin A (HPLC method). Preparation standard solution of vitamin A using retinol palmitate at concentration of 1.2; 2.5 and 6.2 ppm. Determination of Vitamin E (HPLC method). Preparation standard solution of the vitamin E; pipette 0.0328 mL was added at 50 mL lask squeeze with ethanol. Then created a series satandar vitamin E at a concentration of 1.2 ppm, 6.2 ppm and 8.8 ppm.
After that weighed ± 1.25 g into a lask and calibrated with THF: ethanol 1: 1. The mixture is iltered with ilter paper, and then enter it into the vial and injected into the HPLC.  Determination of mineral parameters. Taken 1 mL the sample solution has been prepared, diluted with distilled water in a 50 mL volumetric lask until mark boundaries. Potassium, calcium and sodium in the sample solution is determined with measuring the absorbance by atomic absorption spectrophotometer. Potassium was measured at a wavelength of 766.5 nm, calcium at a wavelength of 285.2 nm and sodium at a wavelength of 589 nm.

The proximate composition of chayote lour
Results -the proximate analysis of chayote lour is presented in Table 1. The results indicate chayote lour has a moisture content that is included in the range of 7-11%, this means that the lour can be stored for a long term. The results of ash content, carbohydrate, fat and protein in units percent respectively are (4.49 ± 0.17), (73.35 ± 0.47), (3.49 ± 0.29) and (15.10 ± 0.27). The results of the composition 100 grams of chayote lour indicates the various components of the moisture, ash, carbohydrates, fats and proteins. The highest content in the lour respectively are carbohydrates (73.35%), protein (15.10%), ash (4.49%), water (3.58%) and the lowest is a fat 3.49%. The content of nutrients in the chayote lour have a signi icant contribution in metabolism process and refresh the body. As a result, if consumed at 100 grams per day, it may signi icantly contribute more than 56.7% of carbohydrates for daily need in children (4-9 years) and more than 45.4% of carbohydrates for daily need of adults.

The Vitamin and mineral composition of chayote lour
Based on Table 1 described, the carbohydrate content of chayote lour produced was 73.35 g/100 g of, it exceeded the minimum requirement of SNI (70 g/100 g of material). Fat levels in this study was 3.49 g/100 g, it is below the minimum fat content requirements in SNI (9.5 g/100 g of material). Fat is an essential nutrient for maintaining the health of the human body. While the protein content of 15.10 g/100g, it exceed the minimum requirement of SNI (9 g/100 g of material). The protein levels meets the standard requirements and is an extremely important nutrient, because it is most closely connected with the processes of life (Tarina and Hutabarat, 2019).
The highest vitamin levels on chayote lour is vita-min C of 11.9 g/100 g sample, this indicates the lour can satisfy if the body has vitamin de iciency. The vulnerable groups to vitamin de iciency include pregnant women, nursing mothers and children, because their need for vitamin supplement is relatively higher and susceptibility to vitamin de iciencies is also common; thus, it is necessary to have healthy food alternatives in the form of chayote products. Vitamin C cannot be synthesized in the body (essential vitamins) and can be obtained from lour primarily based from fruit and vegetables (Almohanna et al., 2019).
Chayote lour was found to have a higher mineral content namely potassium, calcium and sodium are 2311.90%, 271.5% and 21.69% respectively. High levels of potassium in the chayote lour imaged a cost-effective strategy in reducing cardiovascular disease of adults. Chayote lour contains potassium that is an equivalent of 23.11 g/100 g lour. Adult body needs potassium amounted to 4700 g/day. Based on the data chayote lour meets the daily needs of potassium is 693.3 mg/day, if you eat chayote lour as much as 30 g/day (Choi et al., 2019).
Calcium is the second highest of mineral of chayote lour, it is appropriate recommendations for the adults intake of 1000 (800-1500) mg daily. A higher calcium needed by pregnant women, nursing mothers and prevent the incidence of tumors. Results of the study revealed that three-quarters of Americans lack of calcium, with an average intake only of 500-600 mg in daily food. National Institutes of Health (NIH) recommends 1200 to 1500 mg/day of calcium for adolescents and young adults, it is by consuming 100 g/day of lour chayote can meet the calcium needs of 271.5 mg/day (Bartl and Bartl, 2019).

CONCLUSIONS
Chayote can be processed into lour that has the highest nutritional value of carbohydrates of 73.35 g/100 g, vitamin C of 11.9 mg/100 mg and potassium of 23.11 g/100 g, so that the processing of chayote into lour is an innovation in the development of squash products.

ACKNOWLEDGEMENT
The author would like to thank head of Chemical education laboratory FKIP Tadulako University, head of Faculty of Science Research Laboratory Tadulako University and head of Central Sulawesi Provincial Health Laboratory, which has helped to complete this study.