Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

Table 3

Experimental and adjusted predicted values obtained from the different trials.

Trial order	(softening time (day))	(drying time (h))	(drying temperature (°C))	Lipid content (%)		Protein content (%)		Carbohydrate content (%)		Fibre content (%)		Moisture content (%)		Calcium (mg/1000 g)		Phosphore (mg/1000 g)		Potassium (mg/1000 g)
				Exp	Pre	Exp	Pre	Exp	Pre	Exp	Pre	Exp	Pre	Exp	Pre	Exp	Pre	Exp	Pre
1	+1 (12.00)	-1 (24.00)	-1 (45.00)	62.48	63.01	7.97	8.38	25.54	24.85	4.94	4.73	4.37	4.41	1680.10	1996.49	647.76	632.99	651.68	615.12
2	0 (7.50)	0 (36.00)	0 (50.00)	62.94	64.57	10.52	11.08	20.53	19.29	4.67	4.86	4.92	4.97	1900.50	1867.16	1134.77	1123.39	574.19	577.91
3	+1 (12.00)	+1 (48.00)	-1 (45.00)	62.33	61.96	8.40	8.27	24.26	24.68	4.25	4.80	4.98	4.89	1160.50	1185.34	613.98	633.28	733.91	748.97
4	0 (7.50)	0 (36.00)	0 (36.00)	64.22	64.57	10.54	11.08	19.22	19.29	4.99	4.86	5.13	4.97	1921.50	1867.16	1135.26	1123.39	575.41	577.91
5	-1 (3.00)	-1 (24.00)	+1 (55.00)	59.56	59.59	9.36	9.43	28.06	27.58	4.70	4.78	4.54	4.64	409.40	423.15	1027.08	1020.19	311.59	293.48
6	+1 (12.00)	-1 (24.00)	+1 (55.00)	55.01	56.36	10.72	10.85	28.26	28.17	4.30	4.47	4.14	4.16	1224.50	1241.14	1158.05	1164.98	433.41	569.74
7	-1 (3.00)	+1 (48.00)	-1 (45.00)	61.92	60.23	12.57	12.39	21.49	21.52	4.30	4.31	5.56	5.54	2100.50	2122.44	1632.96	1638.44	433.41	569.74
8	+1 (12.00)	+1 (48.00)	+1 (55.00)	57.14	58.54	9.42	9.51	25.43	24.99	4.88	5.09	3.37	3.64	1340.50	1357.55	881.20	931.66	433.41	294.04
9	-1 (3.00)	-1 (24.00)	-1 (45.00)	65.08	63.32	9.76	9.61	21.15	21.53	4.96	4.90	5.17	4.90	1028.50	1050.04	1535.90	1497.84	1110.20	1071.26
10	0 (7.50)	0 (36.00)	0 (50.00)	65.50	64.57	11.54	11.08	17.95	19.29	4.66	4.86	4.77	4.97	1900.50	1867.16	1137.92	1123.39	574.19	610.08
11	0 (7.50)	0 (36.00)	0 (50.00)	64.22	64.57	11.54	11.08	19.22	19.29	4.67	4.86	5.11	4.97	1900.50	1867.16	1135.26	1123.39	574.41	577.91
12	-1 (3.00)	+1 (48.00)	+1 (55.00)	60.61	59.73	11.44	10.97	23.94	24.56	4.63	4.66	4.32	4.28	2100.50	2123.10	900.00	927.18	311.59	345.10
13	0 (7.50)	0 (36.00)	+α (58.165)	55.85	54.52	12.21	12.28	27.93	28.14	4.89	4.95	3.56	3.34	1880.50	1855.93	1450.33	1408.66	651.68	581.17
14	-α (0.15)	0 (36.00)	0 (50.00)	56.11	58.58	9.98	10.39	25.90	25.54	4.70	4.72	5.40	5.54	1528.00	1497.43	1427.43	1440.85	311.59	364.09
15	+α (14.85)	0 (36.00)	0 (50.00)	59.31	57.36	8.53	8.19	28.16	28.61	4.75	4.85	4.78	4.62	1427.50	1400.15	770.39	738.36	1009.02	961.11
16	0 (7.50)	+α (55.60)	0 (50.00)	62.47	63.25	10.22	10.61	21.30	20.88	4.75	4.75	4.60	4.52	1802.50	1767.89	880.19	823.36	433.41	511.42
17	0 (7.50)	0 (36.00)	0 (50.00)	62.94	63.43	11.52	11.41	20.53	20.10	4.80	4.94	4.94	4.87	1920.50	2006.52	1124.77	1204.08	574.19	567.43
18	0 (7.50)	-α (16.40)	0 (50.00)	64.25	63.99	9.76	9.44	22.98	23.49	4.87	4.80	4.37	4.43	820.50	797.23	860.85	899.07	433.41	359.98
19	0 (7.50)	0 (36.00)	0 (50.000)	65.50	63.43	11.54	11.41	19.95	20.10	4.87	4.94	4.77	4.87	1918.50	2006.32	1227.92	1204.28	574.41	567.43
20	0 (7.50)	0 (36.00)	-α (41.84)	58.50	60.36	11.42	11.42	23.03	22.95	4.76	4.89	4.37	4.57	2260.50	227.19	2260.5	2227.19	501.43	576.52

Exp: experimental values; Pre: predicted values; : softening time; : drying time; : drying temperature.