. 2021 Jan 23;2021:3057805. doi: 10.1155/2021/3057805

Table 2.

The nutrition components of Kabau on different conventional processing techniques.

	Fresh	Steaming	Boiling	Frying
Moisture content (%wb)	44.71 ± 0.15^c	47.11 ± 0.76^b	58.36 ± 0.65^a	39.32 ± 0.21^d
Ash content (%db)	1.59 ± 0.08^a	1.42 ± 0.04^a	1.30 ± 0.17^a	1.32 ± 0.19^a
Fat content (%db)	0.94 ± 0.12^a	0.49 ± 0.10^a	0.66 ± 0.22^a	12.86 ± 0.39^b
Protein content (%db)	27.57 ± 0.83^c	32.43 ± 1.35^b	39.79 ± 2.05^a	24.64 ± 0.89^c
Carbohydrate content (%db)	69.84 ± 0.87^a	65.72 ± 1.23^ab	58.03 ± 2.12^c	62.67 ± 0.67^b

^∗wb: wet basis; ^∗∗db: dry basis. Data are presented as the mean ± standard error (n = 6). Mean values with different superscript letters in the same line indicate a significant difference (P < 0.05).