Effect of Boiling on the Nutrient Composition of Solanum Torvum

Table 3

Mean ± SE Nutritional composition (%) of Solanum torvum.

Constituent	Fresh fruit	Boiled fruit	Fresh leaves	Boiled leaves
Moisture	79.81 ± 0.49^b	83.06 ± 1.34^a,b	84.43 ± 1.11^a	86.03 ± 0.40^a
Carbohydrate	0.33 ± 0.03	0.34 ± 0.02	0.29 ± 0.03	0.37 ± 0.02
Crude fat	8.81 ± 1.46	7.86 ± 1.18	5.25 ± 0.98	6.82 ± 0.61
Protein	10.72 ± 0.51^b	12.50 ± 0.40^b	17.05 ± 1.08^a	16.05 ± 0.58^a
Ash	0.06 ± 0.004	0.06 ± 0.004	0.06 ± 0.01	0.07 ± 0.01
Crude fibre	25.12 ± 1.92^a	24.16 ± 0.56^a,b	16.27 ± 2.21^b	20.08 ± 2.34^a,b

Means with different letters attached in rows indicate statistical difference at P < 0.05.