. 2019 Oct 23;8(11):506. doi: 10.3390/antiox8110506

Table 1.

Changes in proximate analysis induced by puffing (n = 3).

Puffing Pressure	Moisture Content (%, w.b.¹)	Crude Fat (% Dried Turmeric)	Crude Protein (% Dried Turmeric)	Crude Ash (% Dried Turmeric)
Control	15.69 ± 0.09 ^a,2	6.39 ± 0.14 ^b	7.73 ± 0.06 ^a	6.53 ± 0.36 ^a
686 kPa	11.57 ± 0.41 ^b	6.79 ± 0.70 ^a,b	8.47 ± 0.73 ^a	6.64 ± 0.7 ^a
784 kPa	12.06 ± 0.69 ^b	7.46 ± 1.27 ^a	8.49 ± 0.32 ^a	6.52 ± 0.93 ^a
882 kPa	11.54 ± 0.56 ^b	7.57 ± 0.69 ^a	8.17 ± 0.91 ^a	6.93 ± 0.47 ^a
980 kPa	10.74 ± 1.22 ^c	6.91 ± 0.81 ^a,b	7.81 ± 0.61 ^a	6.36 ± 0.79 ^a

¹ w.b.—wet based including water content in total weight. ² Values designated by different letters (^a–b) are statistically different at p < 0.05 within the column.