Figure 3. Percentage of Total Dietary Fiber content of Jam made from Mango and Pineapple pulp and peel

From

Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products

Ijioma B. C, Osuji C. M., Okafor D. C., Agunwa I.M., Ofoedu C.E, Onyeka E. U., Adikaibe C. C

American Journal of Food and Nutrition. 2017, 5(2), 69-76 doi:10.12691/ajfn-5-2-4