Table 1. Proximate composition of citrus, apple, and grape peel powders

	Citrus	Apple	Grape	F-value
Moisture (%)	9.57±0.47^1)a2)	9.37±0.45^b	9.26±0.47^b	443.70^***3)
Crude protein (%)	5.83±0.15^b	2.68±0.06^c	8.74±0.40^a	776.36^***
Crude fat (%)	1.57±0.06^b	0.92±0.06^c	5.73±0.23^a	1283.32^***
Ash (%)	8.40±0.40^b	3.44±0.15^c	11.37±0.46^a	888.82^***
Carbohydrate (%)⁴⁾	74.67±3.75^b	83.62±3.51^a	64.93±2.74^c	524.09^***
Dietary fiber (g/100 g)	51.45±2.53^a	20.57±1.26^b	52.37±1.95^a	358.59^***

All values are mean±SD (n=3).
Means with different superscript letters (^a-c) in the same row are significantly different at p<0.05 according to Duncan’s multiple range test.
^***p<0.001
Carbohydrate content (%) was calculated by difference: 100 - (moisture % + crude protein % + crude fat % + ash %).