Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds

Table 1

Proximate composition (g/100 g DW) of A. lepidophyllus seed flour after different roasting treatments.

Treatments	Moisture	Ash	Protein	Fat	Fiber	Carbohydrate
Control	16.61 ± 0.78^b	1.67 ± 0.46^a	9.46 ± 2.97^c	10.20 ± 1.06^ab	0.67 ± 0.12^ab	77.74 ± 1.84^a
Oven roasting 180°C/10 min	9.36 ± 0.57^a	2.13 ± 0.12^ab	3.68 ± 0.74^a	12.90 ± 1.27^c	0.50 ± 0.42^a	80.82 ± 2.58^ab
Oven roasting 180°C/20 min	7.30 ± 0.03^a	2.13 ± 0.23^ab	6.30 ± 0.01^b	10.67 ± 1.02^ab	1.20 ± 0.72^b	79.6 ± 0.71^ab
Pot roasting 5 min	9.80 ± 1.32^a	1.73 ± 0.12^ab	6.30 ± 0.01^b	10.13 ± 0.42^ab	0.47 ± 0.31^a	81.5 ± 0.0^b
Pot roasting 10 min	8.76 ± 0.03^a	2.13 ± 0.31^ab	8.06 ± 0.61^bcd	11.30 ± 0.99^bc	1.27 ± 0.42^b	77.62 ± 0.88^a
Pot roasting 15 min	8.56 ± 0.32^a	2.20 ± 0.35^b	7.88 ± 0.74b^cd	10.13 ± 1.01^ab	1.2 ± 0.2^b	79.02 ± 0.32^ab
Microwave roasting 200 W/10 min	10.22 ± 0.04^a	1.93 ± 0.11^ab	8.76 ± 1.61^cd	8.80 ± 0.53^a	0.50 ± 0.14^a	79.14 ± 0.92^ab
Microwave roasting 300 W/10 min	10.30 ± 0.76^a	2.00 ± 0.40^ab	8.41 ± 1.49^bcd	11.00 ± 1.06^bc	0.87 ± 0.12^ab	77.59 ± 2.33^a
Microwave roasting 450 W/10 min	9.78 ± 0.59^a	2.00 ± 0.20^ab	5.78 ± 0.74^ab	10.13 ± 1.97^ab	0.93 ± 0.12^ab	80.52 ± 2.58^ab

Mean values in the same column carrying the same superscript letters are not significantly different ().