pH TSS (°Brix) Acidity Vitamin C (mg /100 g) Protein (%) Fibre (%) Ash (%) Moisture (%)
Percent SP 10
20
30
10
20
30
10
20
30
10
20
30
       
MSP 4.3 ± 2.1 
4.4 ± 0.7
4.6 ±0.3
18.2 ± 1.2 
20.0 ± 3.1
23.1 ± 0.8 
0.4 ± 0.8
0.44 ± 0.4
0.43 ± 2.0
17.52 ± 3.2
17.94 ± 2.9
18.08 ± 3.6
       
MP 4.2 ± 0.1 15.5 ± 1.0 0.37 ± 1.8 17.3 ± 2.5 0.62 ± 0.3 0.33 ± 0.2 0.38 ± 0.2 88.32 ± 0.6
SP (Fresh) 6.4 ± 0.1 9.3 ± 2.2 0.39 ± 0.3 8.3 ± 1.7 0.78 ± 0.2 0.44 ± 2.0 0.41 ± 0.9 62.67 ± 1.1
SP (Baked) 6.4 ± 0.2 17.6 0.39 ± 0.6 5.5 ± 0.6 0.77 ± 2.7 0.44 ± 1.3 0.40 ± 0.5 48.42 ± 0.4
MP: mango pulp, MSP: mango-sweet potato pulp, SP: sweet potato pulp.
Table 5: Physico-chemical properties of fresh mango, baked sweet potato and sweet potato pulp.