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 5

Compromised optimum conditions and validation.

Compromised optimum conditions	Softening time (days)	Drying time (h)	Drying temperature (°C)
	4.75	40.55	41.83
Validation of optimal conditions
Responses	Experimental values		Predicted values
Lipid content (%)	^a		58.96^a
Protein content (%)	^a		12.44^a
Carbohydrate content (%)	^a		22.55^a
Fibre content (%)	^a		4.48^a
Moisture content (%)	^a		4.98^a
Calcium (mg/1000 g)	^a		2208.81^a
Phosphorus (mg/1000 g)	^a		1898.40^a
Potassium (mg/1000 g)	^a		478.556^a
Desirability	0.92

The values of the row with the same letter do not differ significantly ().