Table 3.
Components | Lemon pulp | Orange peel | Wheat bran | Grape skin | Sugarcane bagasse | Orange bagasse | Apple pomace | Rice bran | Olive pomace |
---|---|---|---|---|---|---|---|---|---|
Crude fiber | 25.78 | NA | 66.12 | NA | NA | 41.5 | 51.1% | 10.10% | NA |
Crude protein | 3.89 | 7.7 | 15.73 | NA | NA | 4.0 | 4.0% | 12.26% | NA |
Total sugars | 37.59 | 43.1 | 2.34 | NA | NA | NA | 9.5–22.0% | 43.29 | NA |
Pectin | NA | 14.7 | NA | 1.3 | NA | NA | 7.2% | NA | 5.8 |
Cellulose | NA | 16.7 | NA | 25.9 | 35.2 | NA | 6.8% | NA | 22.9 |
Hemicellulose | NA | 11.8 | NA | 3.6 | 24.5 | NA | NA | NA | 5.9 |
Starch | NA | NA | NA | NA | NA | 7.1 | NA | NA | NA |
Lignin | NA | 1.2 | NA | 22.5 | 22.2 | NA | NA | NA | 22.6 |
Ash | 3.1–4.0 | 1.2 | 3.24 | 6.5 | 20.9 | 2.6 | 0.5% | 10.63 | 3.3 |
Moisture | 7.00 | 2.31 | 9.36 | 5.6 | NA | 9.9 | 10.8% | 13% | 3.4 |
Fat | 3.46 | 3.6 | – | 9.8 | NA | 0.6 | NA | 24.60% | 15.9 |
Reference | De Gregorio et al. (2002) and Ruiz et al. (2012) | Zhou et al. (2011) | Demir and Tari (2014) | Sanchez et al. (2015) | Rezende et al. (2011) | Romero-Lopez et al. (2011) | Shalini and Gupta (2009) and Sudha et al. (2007) | Satter et al. (2014) | Sanchez et al. (2015) |