There were significant differences in the protein content of the mixed fruit leather, with that of sample 819 (40% banana: 40%pineapple : 20% apple) being higher (0.71%), followed by sample 443 (20% banana : 40%pineapple : 40% apple), (0.60%). These results vary from that of paw-paw and guava reported by (Ashaye et al., 2005). The variation in the protein contents could be attributed to different type of fruits used, probably due to the variable nitrogen containing compounds in the fruits. In Table 1, sample 819 (40% banana: 40% pineapple: 20% apple) recorded the highest carbohydrate content of (84.77%) followed by sample 443 (20% banana : 40% pineapple : 40% apple) which had (81.67%). Statistically, it was observed that all the samples were significantly different (p o 0.05) from one another. All the samples of the mixed fruit leather produced showed a high level of carbohydrate.
Sample 314 (60% banana: 20% pineapple: 20% apple) recorded the highest value (12.49%) and was significantly higher than other samples. Sample 443 (20% banana: 40% pineapple: 40% apple) which recorded (10.23%) was the next followed by sample 819 (40% banana: 40% pineapple: 20% apple) which recorded the least fibre content with (8.27%). The range of fibre contents recorded by the samples is advantageous as fibre is essential in food as it absorbs water and provides roughage for the bowels, assisting intestinal transit (Ibeji, 2011).