Journal of Food Processing / 2014 / Article / Tab 2

Research Article

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
(%)

RAAW0.959 ± 0.003b0.270 ± 0.002b8.47 ± 0.10c
BWIS0.903 ± 0.002c0.251 ± 0.003c13.82 ± 0.20b
BWOS0.815 ± 0.002d0.239 ± 0.001d14.96 ± 0.20a
RWIS1.354 ± 0.004a0.286 ± 0.002a7.29 ± 0.10d

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 ().

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