Table 3.
Anti-nutrient compositions of plantain samples
| Components | Anti-nutrient compositions (%) | ||
|---|---|---|---|
| Phytate | Oxalate | Haemaglutinin | |
| Fresh unripe plantain (A1) | 43.7 ± 0.1d | 34.3 ± 0.1d | 18.4 ± 0.1c |
| Charcoal roasted (A2) | 16.8 ± 0.2c | 20.21 ± 0.2b | 25.90 ± 0.d |
| Firewood roasted (A3) | 15.38 ± 0.2b | 17.39 ± 0.2a | 18.39 ± 0.2c |
| Oven roasted (A4) | 14.9 ± 0.3b | 18.11 ± 0.3a | 12.33 ± 0.1a |
| Fried (A5) | 11.9 ± 0.2a | 28.0 ± 0.1c | 14.9 ± 0.1b |
| Charcoal+ polythene roasted (A6) | 16.5 ± 0.1c | 20.17 ± 0.1b | 26.01 ± 0.1d |
Results are expressed in mean ± SD. Values having different letter as superscript across the rows are considered significant at p < 0.05. n = 3