Table 3.

Proximal analysis of Açaí in three stages of maturity and two production areas.

City/Province	Maturity Stage	Ashes (g·100 g−1)		Protein (g·100 g−1)		Fat (g·100 g−1)		Fiber (g·100 g−1)		Total Carbohydrates (g·100 g−1)
Gonzalo Pizarro/Sucumbíos	Unripe	0.15 ± 0.01	Ac	4.38 ± 0.58	Ab	0.83 ± 0.04	Ae	46.46 ± 0.26	Ae	48.18 ± 0.53	Ab
	Half ripe	0.18 ± 0.01	Aa	4.61 ± 0.19	Aab	9.38 ± 0.33	Ab	54.07 ± 0.03	Aa	30.92 ± 0.23	Ae
	Ripe	0.12 ± 0.01	Ab	4.95 ± 0.09	Aab	12.15 ± 0.11	Aa	51.55 ± 0.05	Ac	31.57 ± 0.01	Ae
Loreto/Orellana	Unripe	0.14 ± 0.01	Bbc	4.43 ± 0.17	Bab	1.27 ± 0.04	Be	40.51 ± 0.47	Bf	53.30 ± 0.27	Ba
	Half ripe	0.15 ± 0.01	Bc	4.78 ± 0.27	Bab	4.03 ± 0.10	Bd	47.51 ± 0.24	Bd	42.95 ± 0.57	Bc
	Ripe	0.13 ± 0.01	Bbc	5.36 ± 0.55	Ba	8.74 ± 0.18	Bc	53.10 ± 0.15	Bb	33.59 ± 0.17	Bd

Results expressed as the mean ± standard deviation (n = 3). Capital letters indicate significant differences between states of maturity (p < 0.05). Lowercase letters indicate significant differences between provinces (p < 0.05) using the ANOVA analysis followed by Tukey’s test.