Table 3.

Proximate and nutritional analyses of jellies

Nutrition composition	CJ (100 g)	GJ (100 g)
pH	3.72 ± 0.04	3.50 ± 0.02
Moisture (%)	44.25 ± 0.33	45.05 ± 0.25
Dry matter (%)	55.02 ± 0.40	54.00 ± 0.25
Ash (%)	0.50 ± 0.10	0.59 ± 0.20
Energy (kcal)	105.6 ± 1.50	120.6 ± 1.20
Carbohydrate (g/100 g)	46.05 ± 0.25	45.78 ± 0.25
Protein (g/100 g)	2.8 ± 0.25	3.0 ± 0.19
Fat (g/100 g)	0.16 ± 0.02	0.20 ± 0.04
Vitamin C (mg/100 g)	6.24 ± 0.13	6.15 ± 0.20
Vitamin B3 (mg/100 g)	2.80 ± 0.35	2.90 ± 0.75

Data is expressed as mean ± SD