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.