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

Table 2

Antinutritional components and antioxidant activity of raw and processed African Walnut.

	Phytate; (mg/100 g)	Tannin; (mg/100 g)	Antioxidant activity; (%)
RAAW	0.959 ± 0.003^b	0.270 ± 0.002^b	8.47 ± 0.10^c
BWIS	0.903 ± 0.002^c	0.251 ± 0.003^c	13.82 ± 0.20^b
BWOS	0.815 ± 0.002^d	0.239 ± 0.001^d	14.96 ± 0.20^a
RWIS	1.354 ± 0.004^a	0.286 ± 0.002^a	7.29 ± 0.10^d

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 ().