Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) Accessions

Table 3

Proximate composition of selected Kersting’s groundnut seed.

Selected accessions	Dry matter (g/100 g)	Ash (g/100 g dw)	Protein (g/100 g dw)	Fat (g/100 g dw)	Carbohydrate (g/100 g dw)	Dietary fiber (g/100 g dw)
ADC	88.9 ± 0.1^a	3.5 ± 0.0^a	20.5 ± 0.2^a	0.5 ± 0.0^a	56.8 ± 0.0^a	7.6 ± 0.4^a
OUA	88.7 ± 0.1^a	3.1 ± 0.1^b	22.0 ± 0.2^b	1.2 ± 0.0^b	58.3 ± 0.0^b	4.3 ± 1.0^bc
BUR 14	88.9 ± 0.1^a	3.6 ± 0.0^a	21.8 ± 0.2^b	0.4 ± 0.0^c	59.4 ± 0.1^c	3.7 ± 0.2^c
BUR 16	88.9 ± 0.1^a	3.5 ± 0.1^a	21.2 ± 0.3^bc	2.3 ± 0.0^d	56.9 ± 0.0^a	5.6 ± 1.3^b
BUR 7	89.2 ± 0.0^b	3.9 ± 0.0^c	20.8 ± 0.4 ^ac	1.1 ± 0.0^e	56.5 ± 0.0^d	7.2 ± 0.4^a
Significance levels	0.008	0.001	0.001	<0.001	<0.001	0.001

The mean ± standard deviation is presented and values having different superscript letters in a given column are significantly different at 5% significance level.