From: Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods
Sample | Moisture Content (%) | Crude Protein (%) | Crude Fats (%) | Crude Fibre (%) | Ash (%) | CHO (%) | Energy (kJ/100 g) |
---|---|---|---|---|---|---|---|
SU | 8.37±0.10a | 5.17±0.04d | 2.42±0.19b | 3.89±0.11d | 1.67±0.03d | 78.50±0.20c | 1545.99±1.52d |
OU | 7.75±0.03b | 7.84±0.05a | 1.57±0.04c | 4.88±0.05b | 2.65±0.03b | 75.31±0.04d | 1579.24±1.69c |
SB | 8.46±0.20a | 7.79±0.05a | 3.14±0.02a | 3.39±0.12e | 2.28±0.09bc | 74.76±0.23d | 1597.60±1.74b |
OB | 5.31±0.60c | 5.20±0.05d | 1.50±0.01c | 4.59±0.02c | 2.29±0.12c | 81.33±0.21a | 1578.96±1.94c |
SS | 8.02±0.11b | 6.08±0.05c | 2.43±0.09b | 2.36±0.13f | 2.37±0.13bc | 78.76±0.20c | 1584.73±3.38c |
OS | 4.88±0.11d | 6.92±0.04b | 1.62±0.07c | 4.43±0.04c | 2.39±0.02bc | 79.76±0.03b | 1619.82±2.24a |
DD | 8.46±0.01a | 5.20±0.06d | 2.30±0.18b | 7.81±0.03a | 3.09±0.25a | 73.15±0.01e | 1456.07±4.71e |