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.