Table 2.
Proximate analysis of fresh mango peel from Mexican cultivars.
| Parameter (%) | Ataulfo | Panameño | Manila | Haden |
|---|---|---|---|---|
| Moisture | 70.73 ± 0.52 a | 72.21 ± 0.20 b | 67.43 ± 0.30 c | 74.55 ± 0.76 d |
| Ash | 1.61 ± 0.01 a | 1.11 ± 0.02 b | 1.33 ± 0.04 c | 0.66 ± 0.03 d |
| Lipids | 1.20 ± 0.07 a | 0.05 ± 0.01 b | 1.50 ± 0.04 c | 1.20 ± 0.14 a |
| Protein | 2.27 ± 0.23 a | 0.81 ± 0.01 b | 2.28 ± 0.14 a | 2.61 ± 0.31 a |
| Soluble fiber | 4.94 ± 0.39 a *16.88 ± 1.33 |
6.19 ± 0.68 a *22.27 ± 2.45 |
5.53 ± 1.03 a *16.98 ± 3.16 |
6.89 ± 0.40 a *27.07 ± 1.57 |
| Insoluble fiber | 8.15 ± 0.69 a *27.84 ± 2.36 |
4.04 ± 0.47 b *14.54 ± 1.69 |
6.52 ± 0.83 c *20.02 ± 2.55 |
3.29 ± 0.27 b *12.93 ± 1.06 |
| Total fiber | 13.10 ± 0.84 a *44.76 ± 2.87 |
10.23 ± 1.10 a *36.81 ± 3.96 |
12.05 ± 1.71 a *37.00 ± 5.25 |
10.18 ± 0.39 a *40.00 ± 1.53 |
Mean ± standard deviation (n = 3). In each row for each parameter, values with different letters indicate significant differences (p ≤ 0.05). *dry basis.