Research Article
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 ± 0.49b | 83.06 ± 1.34a,b | 84.43 ± 1.11a | 86.03 ± 0.40a | 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 ± 0.51b | 12.50 ± 0.40b | 17.05 ± 1.08a | 16.05 ± 0.58a | Ash | 0.06 ± 0.004 | 0.06 ± 0.004 | 0.06 ± 0.01 | 0.07 ± 0.01 | Crude fibre | 25.12 ± 1.92a | 24.16 ± 0.56a,b | 16.27 ± 2.21b | 20.08 ± 2.34a,b |
|
|
Means with different letters attached in rows indicate statistical difference at P < 0.05.
|