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© The Author(s) 2015. Published by Science and Education Publishing. Table 1. Proximate composition of the peels of different mango varieties Samples Moisture Ash Crude fibre Fat Protein Carbohydrates Paparanda 8.45± 0.28a 1.38±0.03a 15.40±0.39b 6.18±0.03b 1.93±0.05a 66.83±0.41b Julie 8.13 ± 0.08a 1.50±0.00b 13.79±0.16a 5.85±0.05a 2.14±0.08b 68.69±0.18c Peter 9.30±0.20b 1.57±0.03c 15.45±0.08b 6.52±0.10c 2.48±0.09c 64.83±0.25a All data are means±SD of three replicates. Mean values followed by different letters in the same column differs significantly (p≤0.05). John O. Onuh et al. Evaluation of the Nutritional, Phytochemical and Antioxidant Properties of the Peels of Some Selected Mango Varieties. American Journal of Food Science and Technology, 2017, Vol. 5, No. 5, 176-181. doi:10.12691/ajfst-5-5-2 © The Author(s) 2015. Published by Science and Education Publishing.