Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties

Table 4

Quantitative determination of the components of A. digitata fruit.

SN	Mean (±SD) weight (in grams) and percentage (%) of baobab fruit components
	Whole fruit	Shell		Powder		Seed		Impurity
		Weight	%	Weight	%	Weight	%	Weight	%
1	184	80.3 ± 1.5^e	43.5	40.0 ± 1.0^f	21.7	63.0 ± 0.0^e	34.2	1.0 ± 0.0^b	0.5
2	248	102.0 ± 1.0^d	41.1	48.0 ± 1.0^e	19.4	95.0 ± 1.0^d	38.3	1.3 ± 0.6^ba	0.5
3	275	115.7 ± 0.6^c	42.2	55.3 ± 1.2^d	20.0	100.3 ± 1.5^c	36.4	2.0 ± 0.0^ba	0.7
4	300	115.0 ± 1.0^c	38.3	61.7 ± 1.5^c	20.7	123.3 ± 1.5^b	41.0	2.0 ± 0.0^ba	0.7
5	368	139.3 ± 1.2^b	37.8	76.3 ± 1.2^b	20.7	149.7 ± 1.5^a	40.8	2.7 ± 1.2^a	0.7
6	400	161.7 ± 1.5^a	40.5	85.0 ± 1.0^a	21.3	151.0 ± 1.0^a	37.8	2.7 ± 1.2^a	0.7

Means (±SD) values in a row with different superscripts signify significant difference at .