Some chemical characteristics and availability of vitamin A and vitamin C from Kenyan varieties of papayas (Carica papaya L.)
- 1 June 1990
- journal article
- research article
- Published by Taylor & Francis in Ecology of Food and Nutrition
- Vol. 24 (2) , 115-120
- https://doi.org/10.1080/03670244.1990.9991126
Abstract
Papayas from 14 Kenyan varieties were analysed for dry matter, pH, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene. There were significant varietal differences (p < 0.05) among the levels of dry matter, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene, but no significant differences among pH values.Keywords
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