O8 
TABLE 1 
COMPOSITION OF BATI-BUTTER AND JIMIO, 100 GRAMS EDIBLE PORTION 
FOOD CARBOHYDRATE 
MOISTURE” ENERGY PROTEIN FAT Total Fiber ASH 
FOOD % kcal. (MJ) g. g. g. g. g. 
Bati-butter 
(Erisma Japura) 
Fresh cooked (64) 2.3 768 (3.2) 9.4 70.5 13.3 1.8 4.5 
Cooked, fermented (54) 2.5 850 (3.6) 9.9 80.6 5.8 1.3 1.2 
Jimio 
(Monopteryx angustifolia) 
Fresh cooked (78) 5.7 554 (2.3) 12.6 23.2 53.0 3.4 5.5 
Cooked, fermented (76) 3.1 $79 (2.4) 17.5 26.6 $1.7 2.9 1.1 
Nuts and oil seeds” 37 596 (2.5) 17.0 54.3 21.7 3.7 3.3 
Pulses” 11.3 354 (1.5) 25.4 5.0 55.0 5.5 3.3 
a. Value in parentheses is the percent moisture of food as prepared for eating. Analysis was done on partially dry material. 
b. Mean value for 8 nuts and oil seeds. See note 14. 
c. Mean value of 6 cultivated pulses. See note [5. 
