Proximate composition and some physical attributes of three mango
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The proximate composition and some physical parameters of three mango (Mangifera indica L.) fruit varieties; {u2018Hindiu2019 mango (HM), u2018Julie mango (JM) and Local mango (LM)} were determined. Ripe fruits were pretreated and analysed for moisture; protein; crude fibre; crude fat; ash; carbohydrate; nitrogen free extract (NFE); pH; total soluble solids (TSS); reducing sugars; vitamin C and sensory using standard methods. The results expressed as means of triplicate determinations u00b1 standard deviation: were as follows; moisture content: HM (78.41 %), JM (77.85 %), LM (82.22 %); Protein (g/100g): HM
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Proximate composition and some physical attributes of three mango
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