Table 2.
aTPW dry matter | bPPW dry matter | cBPW dry matter | |
---|---|---|---|
Chemical composition | |||
pH | 74.27 | 14.83 | 86.23 |
Moisture (g water/gdry weight) (%) | 32.50 ± 0.10 g | 47.06 ± 0.07 | 29.80 |
Proteins (%) | 58.55 | 13.26 ± 0.14 | 15.13 ± 0.14 |
Lipids (%) | 52.97 | – | 51.70 ± 0.100 |
Crude fibres (%) | 312.8 | 834.0 | 531.70 ± 0.250 |
Total dietary fibre (g/g) | − | – | 40.5025 ± 0.2 |
Ash (%) | 32.881 | 13.31 ± 0.05 | 25.01 |
Carbohydrates (%) | 518.03 | 486.52 ± 0.18 | 559.00 ± 1.360 |
Fat (%) | – | 13.31 ± 0.05 | 413.1 ± 0.2 |
Minerals (mg/g) | 530.96 | – | – |
Total phenolic (mg GAE/g) | 29.31 ± 12.43 | 6268 | 69-30 |
Phenolic acids (μg/g) | |||
Gallic | – | 56208.168 | – |
Chlorogenic | 20.415 ± 6.3 | 524659.06 | – |
Caffeic | – | 5228.586 | – |
Catechol | – | 52423.92 | – |
Total Flavonoid (mg quercetin/g) | 24.27 ± 1.51 | – | 7196.1 ± 6.70 |
Total carotenoids (mg/g) | 62.0 | – | – |
Titratable acid (%) | 30.875 | – | – |
Hydrolysable tannins (g/kg) | – | 627-172 | – |
Pectin (%) | 412,82 | 38.1 ± 3.5 | 33.5 |
Hydrogen cyanide (mg/g) | – | – | 51.33 ± 0.100 |
Oxalate (mg/g) | – | – | 50.51 ± 0.140 |
Phytate (mg/g) | – | – | 50.28 ± 0.06 |
Saponins (mg/g) | – | – | 524.00 ± 0.270 |
Vitamin C (mg/g) | 37.0 | – | – |
Essential oils (% w/w) | 14.6 | 20.20 | 30.106 |
Glucose (% Dry matter) | 839.4 ± 1.1 | 927.94 | 930.1 ± 0.8 |
Fructose (% Dry matter) | 810.3 ± 0.8 | 932.29 | 915.2 ± 0.7 |
Physical properties | |||
Bulk density (g/cc) | 90.849 | 70.62 | 100.39 |
Particle density (g/cc) | 100.894 | 70.89 | 100.89 |
Porosity (%) | 924 | 730.88 | 1056.41 |
Water absorption capacity (ml/g) | – | 76 | 105.1 |
Notes: GAE: Gallic acid equivalents. Source: adapted data; a =1 [135], 2 [292], 3 [39], 4 [32], 6 [293], 5 [72], 7 [18], 8 [176], 9 [294], 10 [295]. b =1 [45], 2 [80], 3 [296], 4 [297], 5 [298], 6 [79], 7 [8], 8 [299], 9 [300]. c =1 [301], 2 [42], 3 [14], 4 [302], 5 [303], 6 [84], 7 [85], 8 [18], 9 [176], 10 [42].