Table 3.
Nutritional composition in treated samples of B. tulda (in g/100 g)
| Treatments | 10 min boiling | 15 min boiling | 20 min boiling | 25 min boiling | SE ± | |
|---|---|---|---|---|---|---|
| Carbohydrates | Water | 2.27 ± 0.05 | 2.19 ± 0.07 | 2.11 ± 0.04 | 1.15 ± 0.07 | 0.014 |
| 1% NaCl | 2.65 ± 0.07 | 2.62 ± 0.09 | 2.60 ± 0.08 | 1.96 ± 0.08 | ||
| 5% NaCl | 1.66 ± 0.08 | 1.53 ± 0.06 | 1.36 ± 0.06 | 0.95 ± 0.07 | ||
| 10% NaCl | 2.72 ± 0.08 | 1.92 ± 0.12 | 1.48 ± 0.05 | 1.40 ± 0.08 | ||
| Proteins | Water | 1.63 ± 0.10 | 1.60 ± 0.06 | 1.58 ± 0.07 | 1.52 ± 0.08 | 0.011 |
| 1% NaCl | 1.59 ± 0.08 | 1.32 ± 0.07 | 1.07 ± 0.10 | 1.05 ± 0.10 | ||
| 5% NaCl | 1.65 ± 0.10 | 1.54 ± 0.06 | 1.45 ± 0.06 | 1.06 ± 0.07 | ||
| 10% NaCl | 1.66 ± 0.06 | 1.24 ± 0.04 | 1.10 ± 0.02 | 1.00 ± 0.10 | ||
| Cyanogens | Water | 0.010 ± 0 | 0.005 ± 0 | 0.002 ± 0 | 0.002 ± 0 | 0.001 |
| 1% NaCl | 0.006 ± 0.001 | 0.005 ± 0 | 0.005 ± 0.001 | 0.002 ± 0 | ||
| 5% NaCl | 0.012 ± 0.001 | 0.009 ± 0.001 | 0.004 ± 0 | 0.001 ± 0 | ||
| 10% NaCl | 0.010 ± 0.001 | 0.006 ± 0.001 | 0.002 ± 0 | 0.001 ± 0 | ||
| Total phenols | Water | 0.31 ± 0.07 | 0.31 ± 0.08 | 0.30 ± 0.08 | 0.30 ± 0.06 | 0.0074 |
| 1% NaCl | 0.38 ± 0.08 | 0.30 ± 0.06 | 0.22 ± 0.07 | 0.22 ± 0.01 | ||
| 5% NaCl | 0.33 ± 0.07 | 0.28 ± 0.04 | 0.25 ± 0.06 | 0.25 ± 0.07 | ||
| 10% NaCl | 0.35 ± 0.07 | 0.26 ± 0.05 | 0.25 ± 0.07 | 0.24 ± 0.05 | ||
| Magnesium | Water | 0.12 ± 0 | 0.12 ± 0.006 | 0.10 ± 0 | 0.10 ± 0.006 | 0.005 |
| 1% NaCl | 0.10 ± 0 | 0.10 ± 0.012 | 0.07 ± 0 | 0.07 ± 0.01 | ||
| 5% NaCl | 0.10 ± 0 | 0.10 ± 0.012 | 0.10 ± 0 | 0.02 ± 0.006 | ||
| 10% NaCl | 0.12 ± 0 | 0.12 ± 0.01 | 0.07 ± 0 | 0.05 ± 0.006 | ||
| Sodium | Water | 0.10 ± 0 | 0.10 ± 0.006 | 0.10 ± 0 | 0.11 ± 0.025 | 0.0075 |
| 1% NaCl | 0.44 ± 0 | 0.44 ± 0.01 | 0.36 ± 0 | 0.39 ± 0.015 | ||
| 5% NaCl | 0.80 ± 0 | 0.86 ± 0.015 | 1.00 ± 0 | 1.02 ± 0.006 | ||
| 10% NaCl | 1.22 ± 0 | 1.25 ± 0.006 | 1.33 ± 0 | 1.35 ± 0.006 | ||
| Potassium | Water | 0.30 ± 0 | 0.28 ± 0.006 | 0.15 ± 0 | 0.15 ± 0 | 0.003 |
| 1% NaCl | 0.33 ± 0 | 0.29 ± 0.006 | 0.15 ± 0 | 0.13 ± 0 | ||
| 5% NaCl | 0.23 ± 0 | 0.16 ± 0.006 | 0.13 ± 0 | 0.13 ± 0 | ||
| 10% NaCl | 0.17 ± 0 | 0.14 ± 0.01 | 0.12 ± 0 | 0.12 ± 0 | ||
| Phosphorus | Water | 0.07 ± 0.006 | 0.07 ± 0.01 | 0.05 ± 0.006 | 0.04 ± 0.015 | 0.0071 |
| 1% NaCl | 0.06 ± 0.01 | 0.04 ± 0.006 | 0.04 ± 0.006 | 0.04 ± 0.006 | ||
| 5% NaCl | 0.06 ± 0.006 | 0.05 ± 0.006 | 0.03 ± 0.006 | 0.03 ± 0.006 | ||
| 10% NaCl | 0.05 ± 0.006 | 0.05 ± 0.006 | 0.05 ± 0.015 | 0.04 ± 0.012 |
Data are presented as mean ± SD (n = 3). Calcium is not tabulated as its content decreased to zero on boiling