Effect of Pretreatment and Drying Methods on the Quality of Anchote (Coccinia abyssinica (Lam.)) Flour

Table 2

Proximate composition of anchote flour as affected by pretreatments and drying methods.

	Moisture (%)	Protein (%)	Ash (%)	Fiber (%)	Fat (%)	Carbohydrate (%)
CS	10.34 ± 0.06^a	3.27 ± 0.02^de	4.87 ± 0.05^a	3.22 ± 0.61^e	1.01 ± 0.41^b	80.95 ± 0.43^d
CSo	9.62 ± 0.19^c	3.33 ± 0.05^d	4.83 ± 0.03^b	3.63 ± 0.02^d	1.14 ± 0.03^a	81.92 ± 0.01^c
CO	9.04 ± 0.14^de	3.33 ± 0.07^d	4.79 ± 0.01^c	3.84 ± 0.03^c	0.91 ± 0.05^d	82.37 ± 0.05^b
BS	9.92 ± 0.31^b	3.14 ± 0.05^f	3.98 ± 0.02^d	3.92 ± 0.01^c	0.83 ± 0.05^f	81.95 ± 0.02^c
BSo	9.14 ± 0.15^d	3.22 ± 0.61^ef	3.96 ± 0.01^d	4.32 ± 0.12^b	0.92 ± 0.31^d	82.33 ± 0.06^b
BO	8.91 ± 0.13^ef	3.16 ± 0.05^f	3.99 ± 0.02^d	4.71 ± 0.12^a	0.72 ± 0.01^h	83.03 ± 0.07^a
KS	9.16 ± 0.02^d	3.86 ± 0.04^b	4.89 ± 0.02^a	3.57 ± 0.02^d	0.88 ± 0.05^e	81.72 ± 0.01^c
KSo	8.87 ± 0.05^fg	4.02 ± 0.01^a	4.83 ± 0.01^b	3.63 ± 0.05^d	0.98 ± 0.05^c	81.87 ± 0.01^c
KO	8.71 ± 1.13^g	3.76 ± 0.09^c	4.82 ± 0.02^bc	3.90 ± 0.01^c	0.77 ± 0.01^g	81.92 ± 0.81^c
LSD	0.16	0.5	0.03	0.10	0.02	0.25
CV	1.02	1.44	2.39	1.52	1.50	2.17

Values are mean ± standard deviation. Values in the same column followed by different letters are significantly different (). CS: control and sun-dried sample, CSo: control and solar-dried sample, CO: control and oven-dried sample, BS: blanching and sun-dried sample, BSo: blanching and solar-dried sample, BO: blanching and oven-dried sample, KS: potassium metabisulphite and sun-dried sample, KSo: potassium metabisulphite and solar-dried sample, KO: potassium metabisulphite and oven-dried sample, LSD: least significant difference, and CV: coefficient of variation.