Table 2.
Sample | Components (% dry wt) | ||||
---|---|---|---|---|---|
Crude protein | Oil | Crude fiber | Ash | Carbohydrate | |
Raw | 22.32 ± 0.37 | 53.98 ± 0.99 | 2.13 ± 0.55 | 2.40 ± 0.11 | 19.16 ± 0.76 |
Cooked | 19.15 ± 0.13 | 58.95 ± 0.46 | 3.26 ± 0.04 | 1.43 ± 0.13 | 17.49 ± 0.46 |
Fermented | 17.13 ± 0.21 | 61.35 ± 1.21 | 2.93 ± 0.11 | 1.11 ± 0.04 | 17.48 ± 1.07 |
Canned | 19.00 ± 0.19 | 60.11 ± 0.86 | 3.27 ± 0.12 | 2.37 ± 0.17 | 15.26 ± 1.04 |
Source: Enujiugha and Akanbi (2005).