Research Article

The Impact of Different Drying Techniques on the Physicochemical and Quality Characteristics of Oil Palm Fruit Mesocarp (Elaeis guineensis)

Table 1

Proximate composition and metabolic energy of the oil palm fruit mesocarp at different drying treatments.

SampleMoisture (%)Ash (%)Fat (%)Protein (%)CHO (%)CME (kCal/100 g)

TTODabcgbbg
DTODcdedbcdd
TSDabcdhbah
DSDbcefebf
TODabccddededde
DODcdeeece
TFDdeacedec
DFDecdhaah
TCfabbbceb
DCgdacddea

Values represent of at least three replicates. Means in the same column with the same superscript are not significantly different (). CHO: available carbohydrate; CME: calculated metabolic energy; TTOD: tenera traditional oven dried; DTOD: dura traditional oven dried; TSD: tenera solar dried; DSD: dura solar dried; TOD: tenera oven dried; DOD: dura oven dried; TFD: tenera freeze dried; DFD: dura freeze dried; TC: tenera control; DC: dura control.