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

Table 4.

Antinutritional components and in vitro protein digestibility of Kabau in different processing techniques.

Components	Fresh	Steaming	Boiling	Frying
Phytic acid (mg/g dry matter)	2.0270 ± 0.02^a	0.9428 ± 0.04^b	0.1024 ± 0.00^c	0.0758 ± 0.00^c
Tannin (mg/g dry matter)	0.0020 ± 0.00^a	0.0016 ± 0.00^ab	0.0013 ± 0.00^c	0.0016 ± 0.00^ab
Trypsin inhibitor (TUI/mg dry matter)^∗	0.2543 ± 0.03^a	0.0181 ± 0.00^b	0.0274 ± 0.00^b	0.0185 ± 0.00^b
In vitro protein digestibility (%)	47.59 ± 1.05^c	61.48 ± 0.69^b	69.47 ± 0.96^a	43.63 ± 0.63^d

^∗TUI: trypsin unit inhibited. 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).