Parameter

J
(0 % SMP)

K
(2 % SMP)

L
 (4 % SMP)

M
(6 % SMP)

Moisture (%)

15.91

15.55

15.87

14.64

Protein (%)

0.87

1.17

1.61

1.85

Fat (%)

3.08

3.01

3.04

2.9

Total Ash (%)

2.2

2.31

2.40

2.47

Crude Fiber (%)

10.22

11

12.02

12.08

Carbohydrate (%)

77.94

77.96

77.08

78.14

Total sugar (%)

15.51

16.21

16.49

16.97

Reducing sugar (%)

6.93

8.57

8.91

9.41

Non-reducing sugar (%)

8.58

7.64

7.58

7.56

Ascorbic Acid (mg)

171

178

184

205

Total Energy (Kcal)

342.96

343.61

342.12

346.06

Table 4: Effect of SMP fortification on quality of sapota-papaya fruit bar.