Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Table 3

Chemical composition of fresh jamun fruits.

Compounds (%)	Value
Moisture	83.59 ± 0.24
Crude protein	1.85 ± 0.15
Crude fat	0.48 ± 0.12
Crude fiber	1.03 ± 0.09
Total ash	2.58 ± 0.02
Total sugars	13.41 ± 0.11
Reducing sugars	9.56 ± 0.23
Nonreducing sugars	3.85 ± 0.19

Mean ± standard deviation.