Abstract
The aim of this study was to establish the pomological dimensions of the ripe fruits of G. decorticans, as well as to give the chemical characterization of the flours obtained from them in order to establish their potential uses. It has been shown that fruits are a resource of a high potential to manufacture flour that could be used for both human consumption and animal feeding. Percentual composition of the constituent parts of the fruit, as well as physical and chemical characterizations were determined. The fraction coming from exocarp and mesocarp (fraction A) represented 61 % of the fruit, yielding 94.7 % of flour, while the endocarp (fraction B) corresponding to 39 % of the whole fruit, yielded only 33.6 % of flour. Fraction A showed 84 % of carbohydrates and 8.9% of proteins. Although the seed makes up only 5 % of the fruit, it contains 50 % of oil. Flour from fraction B showed 80 % carbohydrates, mainly of the fibrous type. Physical parameters of fruits such as humidity, size, bulk density and weight were also evaluated.
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