Proximate composition analysis of both fresh and defatted oven-dried and sun-dried B. sapida aril flours.
|Composition (%)||Oven-dried aril flour||Sun-dried aril flour|
|Fresh sample||Defatted sample||Fresh sample||Defatted sample|
|Crude protein||15.03 ± 1.13a||19.50 ± 2.21b||21.88 ± 1.58b||26.40 ± 3.80c|
|Crude fat||31.30 ± 3.53a||–||38.00 ± 5.22b||–|
|Crude fibre||5.53 ± 0.55a||8.60 ± 0.55b||5.22 ± 0.95a||8.33 ± 1.11b|
|Ash||8.12 ± 0.88b||8.33 ± 1.22b||6.03 ± 1.10a||6.10 ± 0.53a|
|Total carbohydrate||11.12 ± 2.33a||11.73 ± 2.27a||12.12 ± 1.35a||12.33 ± 1.15a|
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