Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Table 2

Proximate composition of the cassava-cowpea-orange fleshed sweet potato (OFSP) blend.

Sample code	Steeping time (h)	Moisture (% wet basis)	Protein (%)	Fiber (%)	Fat (%)	Ash (%)	Carbohydrate (%)
EC	3	^c	^b	^b	^b	^a	^b
	6	^b	^d	^c	^d	^c	^a
	9	^a	^c	^a	^c	^b	^b
FC	3	^c	^b	^b	^b	^a	^b
	6	^b	^d	^c	^d	^c	^a
	9	^a	^c	^a	^c	^b	^b
GC	3	^c	^b	^b	^b	^a	^b
	6	^b	^d	^c	^d	^c	^a
	9	^a	^c	^a	^c	^b	^b
HC	3	^c	^b	^b	^b	^a	^b
	6	^b	^d	^c	^d	^c	^a
	9	^a	^c	^a	^c	^b	^b

. EC = 50 : 40 : 10, FC = 50 : 30 : 20, GC = 50 : 20 : 30, and HC = 50 : 50 : 0 of Cassava-cowpea-OFSP blend. Similar letter denotes not significant, while different letters denotes significant.