Table 4.

Results of total sugar calculated by Fehling’s test and HPLC carbohydrates profile.

Sample No.	Total reducing sugars%	Fructose%	Glucose%	Sucrose%	Fructose/Glucose ratio
1	39.60	4.839	16.265	24.607	0.297
2	61.39	34.843	29.272	0	1.190
3	43.24	2.636	19.777	0	0.133
4	65.26	34.625	28.813	3.550	1.201
5	61.55	25.026	20.891	6.589	1.197
6	61.54	21.814	27.889	0	0.782
7	72.25	34.882	33.672	0.572	1.035
8	76.97	35.681	30.055	0.662	1.187
9	70.60	34.679	26.377	0.434	1.314
10	70.39	38.635	23.596	0	1.637
11	75.10	39.143	29.278	0.420	1.336
12	74.51	35.997	29.745	0.418	1.210
13	50.04	2.847	20.272	0	0.140
14	78.13	34.634	28.069	0.400	1.233
15	63.13	20.774	24.636	0.783	0.843
16	70.83	28.880	19.933	3.241	1.448
17	76.12	32.970	24.242	1.728	1.360
18	69.20	31.411	24.727	5.521	1.270
19	70.83	31.201	21.606	3.025	1.444
20	71.79	35.096	27.655	0.295	1.269
21	72.86	31.6	42.84	0.336	0.74
22	67.10	35.532	30.770	0.571	1.154
23	68.28	37.698	29.955	1.554	1.258
24	67.78	31.422	25.166	2.499	1.248