Journal of Food Quality / 2018 / Article / Tab 1

Research Article

A Combined System of Ground Well and Composted Olive Cake for Hot Water Production at Olive Mills

Table 1

Chemical composition of olive cake during 90 days of fermentation.

Fermentation period (day)Dry matter% of dry matter
AshCrude proteinCrude fiberEther extractNFE

065.3 ±  4.44.4 ± 0.27.2 ± 0.543.6 ± 3.311.4 ± 0.832.3 ± 2.5
3066.7 ± 4.54.6 ± 0.37.1 ± 0.444.0 ± 3.811.3 ± 0.732.3 ± 2.7
6065.9 ± 4.14.2 ± 0.27.4 ± 0.544.5 ± 3.211.5 ± 0.832.0 ± 2.4
9065.3 ± 4.44.3 ± 0.37.1 ± 0.445.5 ± 3.911.4 ± 0.732.7 ± 2.3

Means ± SD; nitrogen-free extract.