The juice industry makes use of only 40 to 50% of the fruit and its remainder is considered industrial residue. This residue is very rich in some of its compounds such as pectin, ascorbic acid and dietary fibers making it into raw material for the food industry, pharmaceutics and animal food. With the purpose of using the industrial residue of Tahiti lime for such purposes, the centesimal composition, fiber contents, pectin and vitamin C contained in flavedo fractions, albedo and fruit pulp were characterized. From the evaluation for the Scott Knott's test to 5% of probability, it was observed that the ash content, pectin, protein, vitamin C and rude fiber were different for flavedo, albedo and pulp. Tahiti lime industrial residue has a great potential for animal food formulation, considering its chemical composition, as well as the fact that it can be used for fiber extraction, pectin, vitamin C and oils.
citrus; chemical composition; dietary fibers; use
