Nutritional Characterization of Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy.

The indigenous fruit is usually processed to flour, called , being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals.