%0 Journal Article
%T Chemical and Organoleptic Characterization of Pawpaw and Guava Leathers
%A O.A. Ashaye
%A S.O. Babalola
%A A.O. Babalola
%A J.O. Aina
%J World Journal of Agricultural Sciences
%D 2005
%I IDOSI Publications
%X An investigation was carried out to evaluate the chemical and organoleptic properties of pawpaw and guava leathers. Guava leather was significantly higher in protein (2.67%) and fat (1.37%) than other samples. There was no significance difference in the crude fibre of pawpaw (2.4%) and guava (2.67%) leathers. This was also observed in the ash contents with pawpaw leather having (2.67%) and guava leather (2.87%). Guava leather is significantly higher in fruitiness smell and overall acceptability. Guava leather showed better compositional attributes.
%K Pawpaw
%K guava
%K chemical
%K organoleptic
%K leathers
%U http://www.idosi.org/wjas/wjas1(1)/9.pdf