Table 1.
Proximate composition of T. ferdinandiana.
| T. ferdinandiana plant parts | ||||
|---|---|---|---|---|
| Fruits | Leaves | Seedcoats | ||
| Protein | % | 4.7 | 7.1 | 2.3 |
| Fat | % | 0.9 | 6.5 | 0.6 |
| Saturated Fat | % | 0.3 | 2.5 | 0.1 |
| Mono-unsaturated Fat | % | <0.1 | 0.4 | 0.2 |
| Poly-unsaturated Fat | % | 0.6 | 3.7 | 0.4 |
| Trans Fat | % | <0.01 | <0.01 | <0.01 |
| Ash | % | 5.5 | 5.9 | 0.6 |
| Moisture | % | 6.0 | 3.0 | 2.2 |
| Dietary Fiber (Total) | % | 45.9 | 44.0 | 90.2 |
| Energy | KJ/100 g | 1,110 | 1,283 | 853 |
| Total Sugar | g/100 g | 2.3 | 2.5 | <0.10 |
| Available Carbohydrate | % | 37.0 | 33.4 | 4.0 |
Results are expressed as mean of triplicate experiments on a dry weight basis. Means are not significantly different (p = 0.96).