Journal of the Science of Food and Agriculture · 1994 · 21 citations · 4 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryFruit ScienceFruit BiochemistryFruit NutritionFruit PhysiologyFruit QualityFruit Quality EvaluationSeed Nutritional CompositionBiochemical Changes During RipeningEdible FruitsFruit Mineral ContentFruit Nutrient CompositionFruit PhytochemicalsFruit TanninsPh DependencePhysicochemical Quality Attributes
Abstract The edible part (pulp) of ripe Dialium guineense fruit is sweet (total sugars 582.1 g kg −1 ) but acidic (pH 3.3) and relatively poor in protein (61.3 g kg −1 ) and oil (700 g kg −1 ), Fairly low levels of ascorbic acid and tannin are present. The seed, however, is mildly acidic (pH 5.5), poor in oil (60.1 g kg −1 ) but a fairly good source of protein (148.8 g kg −1 ) and minerals.
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Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
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