Table 1: Proximate composition (dry basis) of raw and processed African walnut.

Protein
(%)
Fat
(%)
Ash
(%)
Fiber
(%)
Carbohydrate
(%)

RAAW29.14 ± 0.27a54.14 ± 2.10b3.32 ± 0.40a9.23 ± 0.13a4.17 ± 0.14c
BWIS24.13 ± 0.16b61.75 ± 1.50a2.77 ± 0.30b7.30 ± 0.35c4.11 ± 0.14c
BWOS22.47 ± 0.30c62.65 ± 1.40a2.16 ± 0.20c8.10 ± 0.27b4.60 ± 0.15b
RWIS24.25 ± 0.25b60.52 ± 2.30a2.48 ± 0.22bc7.35 ± 0.30c5.50 ± 0.22a

RAAW = raw nut, BWIS = boiled with shell, BWOS = boiled without shell, and RWIS = roasted with shell.
Means of triplicate determination ± standard deviation.
Values in the same column with different superscript are significantly different ().