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

Table 4

Antinutritional components and in vitro protein digestibility of Kabau in different processing techniques.

Components	Fresh	Steaming	Boiling	Frying
Phytic acid (mg/g dry matter)	^a	^b	^c	^c
Tannin (mg/g dry matter)	^a	^ab	^c	^ab
Trypsin inhibitor (TUI/mg dry matter)	^a	^b	^b	^b
In vitro protein digestibility (%)	^c	^b	^a	^d

TUI: trypsin unit inhibited. Data are presented as the (). Mean values with different superscript letters in the same line indicate a significant difference ().