Journal of Food Processing / 2014 / Article / Tab 1

Research Article

Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria

Table 1

Proximate composition of raw and processed and Bambara groundnuts (Vigna subterranea).

Crude protein (%)Ash (%)Nitrogen-free extract (%)Lipids (%)Moisture (%)Crude fiber (%)CHO (%)Gross energy (KJ/100 g)Nonprotein nitrogen (%)True protein (%)

Raw21.29 ± 0.47a3.05 ± 0.08b58.77 ± 0.08b6.05 ± 0.23c6.54 ± 0.28b4.67 ± 0.13b63.07 ± 1.04b1636.83 ± 2.71b2.23 ± 2.71b19.07 ± 0.45a
Boiled20.08 ± 0.51a2.69 ± 0.30a54.63 ± 0.54a4.41 ± 0.10a14.41 ± 0.29c3.68 ± 0.30a58.31 ± 0.78a1475.55 ± 6.50a1.89 ± 6.50a18.19 ± 0.17a
Roasted20.37 ± 0.47a2.91 ± 0.01b63.27 ± 0.47c5.28 ± 0.11b4.17 ± 0.90a4.00 ± 0.05a67.26 ± 0.52c1662.42 ± 3.33c2.51 ± 0.24c17.85 ± 0.62a

Results are expressed as mean ± SD (). Values with different superscripts down the column are significantly different from each other at .

Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.