The ash content was estimated according to the methods described by USDOE [13] by heating the residue of moisturedetermination at 550ºC for 24 h and the moisture content was determined by drying the sample to a constant weight at105ºC. The crude protein content was determined by the standard Kjeldahl method [14] and converted using anitrogen factor of 6.25. The acetone extracts of the fruit samples were analysed for polyphenol content using themethod of Swain and Hillis [15] and the starch content was determined by using the iodometric method of Hassid andNeufield [16]. The total lipid content was determined by Soxhlet extraction method. The dietary fiber content wasestimated by an enzymatic gravimetric method in which, the homogenized fruit samples (0.5 g in 20 ml Na PO buffer)were subjected to enzymatic digestion by amylase, protease and amyloglucosidase. The insoluble dietary fiber (IDF)fractions were separated by filtration and the filtrate was subjected to alcohol precipitation to obtain soluble dietaryfiber (SDF). The fractions were dried, weighed and expressed as % DM (w/w) [17]