Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Table 2

Characteristics of CBA flour.

Parameter	CBA flour
Acidity (g citric acid/100 g)	0.12 ± 0.00
Vitamin C (% ascorbic acid)	1.31 ± 0.04
pH	5.63 ± 0.05
Soluble solids (°BRIX)	7.5 ± 0.04
Water absorption capacity (g/100 g)	4.36 ± 1.36
Moisture (%)	10.41 ± 1.06
Ash (%)	2.17 ± 0.29
Fat (%)	5.35 ± 0.42
Protein (%)	5.68 ± 0.00
Crude fibre (%)	3.45 ± 0.59
Carbohydrate (%)	76.39 ± 1.77
Calories (Kcal/100 g)	376.43

Values expressed as mean ± standard deviation.