Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)

Table 2

The nutrition components of Kabau on different conventional processing techniques.

	Fresh	Steaming	Boiling	Frying
Moisture content (%wb)	^c	^b	^a	^d
Ash content (%db)	^a	^a	^a	^a
Fat content (%db)	^a	^a	^a	^b
Protein content (%db)	^c	^b	^a	^c
Carbohydrate content (%db)	^a	^ab	^c	^b

wb: wet basis; db: dry basis. Data are presented as the (). Mean values with different superscript letters in the same line indicate a significant difference ().