Table 1.

Effects of different cooking methods and cooking times on the proximate composition of red pepper

Cooking methods		Protein	Fat	Ash
			g/100 g fresh weight basis
Raw		1.63 ± 0.05f1)	0.61 ± 0.06a	1.12 ± 0.05e
Boiling	5 min	1.33 ± 0.02c	0.56 ± 0.06ab	0.65 ± 0.03b
	10 min	1.18 ± 0.06b	0.50 ± 0.04a	0.54 ± 0.06b
	15 min	1.01 ± 0.11a	0.49 ± 0.05a	0.42 ± 0.05a
Steaming	5 min	1.56 ± 0.07ef	0.61 ± 0.02ab	1.05 ± 0.05cde
	10 min	1.44 ± 0.04cde	0.58 ± 0.04ab	0.96 ± 0.04cd
	15 min	1.40 ± 0.07cd	0.57 ± 0.03ab	0.93 ± 0.03c
Stir-frying	5 min	1.62 ± 0.05f	2.20 ± 0.02c	1.15 ± 0.05e
	10 min	1.63 ± 0.02f	2.21 ± 0.06c	1.13 ± 0.04e
	15 min	1.62 ± 0.07f	2.17 ± 0.09c	1.15 ± 0.07e
Roasting	5 min	1.55 ± 0.07ef	0.60 ± 0.04ab	1.11 ± 0.06e
	10 min	1.53 ± 0.04def	0.62 ± 0.08ab	1.10 ± 0.09e
	15 min	1.47 ± 0.06cde	0.63 ± 0.06ab	1.08 ± 0.07de

¹⁾Values with different superscripts in a column indicate significant difference (p<0.05) by Duncan’s multiple range test.