Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut)

Table 1

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

	Protein; (%)	Fat; (%)	Ash; (%)	Fiber; (%)	Carbohydrate; (%)
RAAW	29.14 ± 0.27^a	54.14 ± 2.10^b	3.32 ± 0.40^a	9.23 ± 0.13^a	4.17 ± 0.14^c
BWIS	24.13 ± 0.16^b	61.75 ± 1.50^a	2.77 ± 0.30^b	7.30 ± 0.35^c	4.11 ± 0.14^c
BWOS	22.47 ± 0.30^c	62.65 ± 1.40^a	2.16 ± 0.20^c	8.10 ± 0.27^b	4.60 ± 0.15^b
RWIS	24.25 ± 0.25^b	60.52 ± 2.30^a	2.48 ± 0.22^bc	7.35 ± 0.30^c	5.50 ± 0.22^a

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 ().