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. 2020 Jun 20;57(10):3920–3925. doi: 10.1007/s13197-020-04590-4

Table 1.

Proximal composition, total sugar and sodium content of the pumpkin pulp flour and the pequi peel flour

	Pumpkin pulp flour^a	Pequi peel flour^a
Moisture (g/100 g)^b	7.06 ± 0.16	8.18 ± 0.25
Ether extract (g/100 g)	1.88 ± 0.07	1.11 ± 0.17
Protein (g/100 g)	11.08 ± 0.44	5.30 ± 0.25
Ash (g/100 g)	6.37 ± 0.09	2.94 ± 0.15
Dietary fiber (g/100 g)	21.95 ± 0.30	42.09 ± 0.01
Soluble (g/100 g)	7.49 ± 2.79	10.45 ± 0.21
Insoluble (g/100 g)	11.25 ± 0.19	31.64 ± 0.22
Carbohydrates (g/100 g)	64.07 ± 0.41	48.56 ± 0.28
Calorific value (kcal/100 g)	317.53 ± 1.38	225.42 ± 1.83
Total soluble sugar (g/100 g)	51.88 ± 4.11	21.92 ± 0.84
Sodium (mg/100 g)	27.28 ± 2.53	22.84 ± 1.85

^aMean values ± standard deviations. Data on dry-matter base

^bMoisture on wet-matter base