. 2022 Mar 9;10:814466. doi: 10.3389/fbioe.2022.814466

TABLE 1.

Proximal characterization of jussara pulp before and after the fermentation process.

Jussara	pH	Moisture (g/100g)	Ashes (g/100g)	Protein (g/100g)	Lipides (g/100g)	CHO* (g/100g)	Dietary Fibers (g/100g)
In natura	5.6^a	90.2^a ± 0.76	0.06^a ± 0.001	0.15^b ± 0.001	0.58^a ± 0.05	7.7^a ± 0.2	1.43^b ± 0.3
Fermented	3.8^b	89.8^a ± 0.01	0.06^a ± 0.001	0.23^a ± 0.03	0.53^a ± 0.12	7.5^a ± 0.2	1.68^a ± 0.1

Different letters on the same column represent values different from each other (p < 0.05); *CHO: carbohydrates.