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
58.96a
Protein content (%)
a
12.44a
Carbohydrate content (%)
a
22.55a
Fibre content (%)
a
4.48a
Moisture content (%)
a
4.98a
Calcium (mg/1000 g)
a
2208.81a
Phosphorus (mg/1000 g)
a
1898.40a
Potassium (mg/1000 g)
a
478.556a
Desirability
0.92
The values of the row with the same letter do not differ significantly ().