. 2020 Jun 17;6(6):e04163. doi: 10.1016/j.heliyon.2020.e04163

Table 1.

Proximate composition of the mango and pineapples dried under the five solar drying methods at NM-AIST, Tanzania.

Proximate parameters	Fresh/raw (Control)	OSD Method	WCS Method	BCS Method	CSD Method	ISD Method
Mangoes
Moisture content (g/100g)	89.73 ± 1.12^a	84.55 ± 1.75^b	84.67 ± 1.75^b	84.77 ± 1.75^b	87.21 ± 1.78^c	89.43 ± 1.78^d
Dry matter content (%)	24.74 ± 0.3^a	27.6 ± 1.2^b	26.3 ± 1.2^b	26.1 ± 1.3^b	29.7 ± 1.5^c	34.5 ± 1.6^d
Carbohydrates (g/100g)	10.6 ± 0.5^a	11.7 ± 0.6^b	12.1 ± 0.6^b	12.2 ± 0.7^b	14.9 ± 0.4^c	16.5 ± 0.5^d
Total sugars (g/100g)	9.1 ± 0.3^a	9.2 ± 0.4^b	9.7 ± 0.4^b	9.8 ± 0.4^b	11.2 ± 0.6^c	14.3 ± 0.3^d
Total acidity (%)	0.53 ± 0.02^a	0.47 ± 0.05^b	0.43 ± 0.04^b	0.45 ± 0.03^bc	0.32 ± 0.03^c	0.24 ± 0.03^d
Total Phenols (g/100g)	0.85 ± 0.02^a	0.44 ± 0.06^b	0.46 ± 0.04^b	0.51 ± 0.04^b	0.72 ± 0.03^c	0.75 ± 0.03^c

Pineapples
Moisture content (g/100g)	43.75 ± 0.72^a	45.85 ± 1.01^b	46.12 ± 1.05^b	46.45 ± 1.06^b	47.42 ± 1.11^c	48.98 ± 1.13^d
Dry matter content (%)	18.47 ± 0.1^a	23.6 ± 0.5^b	23.9 ± 0.6^b	24.1 ± 0.4^b	25.8 ± 0.3^c	26.9 ± 0.3^d
Carbohydrates (g/100g)	23.3 ± 0.2^a	24.4 ± 0.3^b	24.9 ± 0.4^b	25.3 ± 0.5^b	26.8 ± 0.5^c	27.9 ± 0.6^d
Total sugar (g/100g)	15.7 ± 0.1^a	16.8 ± 0.3^b	17.0 ± 0.3^b	17.4 ± 0.4^b	21.9 ± 0.3^c	24.2 ± 0.3^d
Total acidity (%)	3.4 ± 0.01^a	2.9 ± 0.01^b	2.8 ± 0.02^b	2.7 ± 0.01^b	2.3 ± 0.02^c	1.8 ± 0.02^d
Total Phenols (g/100g)	0.43 ± 0.02^a	0.30 ± 0.04^b	0.32 ± 0.03^b	0.31 ± 0.02^b	0.39 ± 0.02^c	0.41 ± 0.03^b

Values are the arithmetic means of measurements taken from three replicate fruit samples, with their corresponding standard errors (SE). The values per solar drying method (OSD, WCS, BCS, CSD and ISD) within the same row, followed by different alphabetical letters were significantly different (p < 0.05).