Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Table 3

Proximate of snack bar products.

Steaming time (minutes)	Proximate (%)
	Moisture	Ash	Carbohydrate	Protein	Fat
0	1.15 ± 0.09c	3.15 ± 0.47a	42.52 ± 1.67a	12.61 ± 0.09a	40.09 ± 10.11a
15	1.61 ± 0.29bc	2.04 ± 0.39b	41.74 ± 0.65ab	11.69 ± 0.61b	43.87 ± 6.87a
25	1.57 ± 0.32bc	1.89 ± 0.22b	40.66 ± 0.46ab	11.43 ± 0.37bc	44.87 ± 3.84a
35	1.47 ± 0.23bc	1.88 ± 0.21b	39.21 ± 1.54bc	11.31 ± 0.32bc	46.10 ± 4.23a
45	1.67 ± 0.31b	1.80 ± 0.17b	37.14 ± 1.82cd	11.18 ± 1.23bcd	47.87 ± 3.77a
55	1.89 ± 0.43b	1.84 ± 0.15b	36.94 ± 1.97cd	11.06 ± 0.98cd	48.35 ± 4.67a
65	2.52 ± 0.21a	1.47 ± 0.11c	34.99 ± 2.01d	10.68 ± 0.91d	50.90 ± 4.67a
CV (%)	14.64	7.90	3.70	2.72	19.52

Notes. Values are means ± standard deviation; means followed by the different letters in the same column indicate significance by Duncan multiple range test (). CV = coefficient of variance.