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Processing possibilities of Borojoa patinoi Cuatr. (Borojo)



Processing possibilities of Borojoa patinoi Cuatr. (Borojo)



Revista del Instituto de Investigaciones Tecnologicas 20(113): 8-22



The utilization of borojo, a local fruit, was studied on a laboratory and pilot plant scale. Tabulated data show that a high proportion (88%) of the fruit consisted of the pulp or edible portion. Because of its delicate texture, mature fruit could not be successfully transported. The pulp contained moisture, 55-69%; soluble solids, 28.5-40.5%; carbohydrate, 22.5-32%; and crude fibre, 10-15%.

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Accession: 000725691

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