Table 2.

Effect of processing on the proximate chemical composition of African oil bean seeds (mean ± s.d.).

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).