Effects of drying methods on compositional characterization and functional characteristics of Blighia sapida aril oil | OCL

Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques

Open Access

Table 1

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 ± 1.13^a	19.50 ± 2.21^b	21.88 ± 1.58^b	26.40 ± 3.80^c
Crude fat	31.30 ± 3.53^a	–	38.00 ± 5.22^b	–
Crude fibre	5.53 ± 0.55^a	8.60 ± 0.55^b	5.22 ± 0.95^a	8.33 ± 1.11^b
Ash	8.12 ± 0.88^b	8.33 ± 1.22^b	6.03 ± 1.10^a	6.10 ± 0.53^a
Total carbohydrate	11.12 ± 2.33^a	11.73 ± 2.27^a	12.12 ± 1.35^a	12.33 ± 1.15^a

Results are means ± SD of three determinations. Values in the same row carrying different alphabets are significant (p > 0.05).

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