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 4

values of the factors, coefficient of determination (), AMDA, and the bias factor of the different responses.

Sources	Lipid content	Protein content	Carbohydrate content	Fibre content	Moisture content	Calcium	Phosphore	Potassium
	0.505	0.001	0.002	0.808	0.001	0.090	0.001	0.001
	0.683	0.024	0.006	0.067	0.635	0.001	0.115	0.089
	0.009	0.074	0.001	0.605	0.001	0.001	0.008	0.955
	0.004	0.000	0.001	0.158	0.217	0.001	0.010	0.179
	0.900	0.033	0.007	0.052	0.033	0.001	0.001	0.074
	0.002	0.248	0.001	0.583	0.001	0.424	0.001	0.865
	0.483	0.002	0.894	0.146	0.600	0.001	0.071	0.006
	0.322	0.004	0.042	0.831	0.962	0.063	0.001	0.059
	0.275	0.102	0.029	0.001	0.009	0.001	0.008	0.017
	83.64%	93.46%	97.16%	80.94%	92.92%	99.33%	98.73%	91.16%
AMDA	0.0	0.00	0.00	0.0	0.00	0.00	0.00	0.00
Bf	1.0002	1.0004	1.0003	1.0001	1.0005	1.0001	1.0005	1.0001

: softening time; : drying time; : drying temperature; : quadratic effect of softening time; : quadratic effect of drying temperature; : quadratic effect of drying temperature; : interaction between softening time and drying temperature; : interaction between softening time and drying temperature; : interaction between drying time and temperature; : coefficient of determination; AMDA: absolute mean deviation analysis; Bf: bias factor of the factor with significant effect .