. 2021 Apr 3;7(4):e06678. doi: 10.1016/j.heliyon.2021.e06678

Table 3.

Effect of drying and storage condition on dry matter (DM) content, pH, titrable acidity (TA), ash content, total soluble amino acids (TSAA), total proteins content (TPC) and fibres content of doum palm (H. thebaica) fruit. Values are expressed on dry weight basis.

Drying methods	Samples	DM (g/100 g)	pH	TA (mg/g)	Ash (g/100 g)	TSAA (mg/100 g)	TPC (mg/100 g)	Fibres (g/100 g)
Sun(25–45 °C)	Swol	96.70 ± 0.05^j	5.11 ± 0.04^c	9.68 ± 0.09ⁿ	6.16 ± 0.06^c	13.61 ± 0.15^fg	6.40 ± 0.02^a	9.59 ± 0.10^c
	StOL	97.60 ± 0.04^c	5.09 ± 0.06^c	9.59 ± 0.10ⁿ	5.89 ± 0.04^f	11.99 ± 0.06^np	6.16 ± 0.04^c	9.89 ± 0.10^a
	StOl	97.69 ± 0.03^c	5.10 ± 0.04^c	9.64 ± 0.15ⁿ	5.86 ± 0.05^f	12.04 ± 0.08ⁿ	6.18 ± 0.04^c	9.58 ± 0.10^c
	StoL	97.01 ± 0.09^f	5.24 ± 0.04^b	9.82 ± 0.24^mn	5.87 ± 0.08^f	13.17 ± 0.04^h	6.16 ± 0.05^c	9.58 ± 0.08^c
	Stol	96.88 ± 0.17^f	5.22 ± 0.03^b	13.45 ± 0.29^d	5.87 ± 0.06^f	13.14 ± 0.07^h	6.16 ± 0.03^c	9.60 ± 0.09^c
	STOL	96.56 ± 0.09^g	4.88 ± 0.03^e	13.47 ± 0.30^d	5.75 ± 0.04^f	12.04 ± 0.10ⁿ	6.21 ± 0.01^c	9.62 ± 0.05^c
	STOl	97.24 ± 0.09^e	4.84 ± 0.02^e	13.32 ± 0.16^d	5.77 ± 0.05^f	12.07 ± 0.08ⁿ	6.22 ± 0.01^c	9.58 ± 0.02^c
	SToL	97.43 ± 0.08^c	4.87 ± 0.03^e	13.73 ± 0.04^c	5.78 ± 0.05^f	12.48 ± 0.06^kl	6.20 ± 0.01^c	9.56 ± 0.07^c
	STol	96.91 ± 0.11^f	4.88 ± 0.02^e	11.62 ± 0.23ⁱ	5.82 ± 0.04^f	12.36 ± 0.10^kl	6.21 ± 0.02^c	9.57 ± 0.05^c
Shade(25–30 °C)	swol	93.61 ± 0.07^k	4.95 ± 0.05^d	8.63 ± 0.04^q	6.33 ± 0.09^a	15.18 ± 0.10^c	6.46 ± 0.01^a	9.60 ± 0.09^c
	stOL	95.99 ± 0.12ⁱ	5.24 ± 0.03^b	8.86 ± 0.06^p	6.13 ± 0.08^c	12.39 ± 0.16^kl	6.22 ± 0.03^c	9.76 ± 0.14^b
	stOl	96.13 ± 0.05^h	5.27 ± 0.07^b	8.62 ± 0.05^q	6.13 ± 0.09^c	12.32 ± 0.12^lm	6.24 ± 0.04^c	9.77 ± 0.07^ab
	stoL	96.70 ± 0.08^f	5.35 ± 0.05^b	9.14 ± 0.14^o	6.06 ± 0.06^c	13.51 ± 0.10^g	6.50 ± 0.03^a	9.89 ± 0.14^a
	stol	96.51 ± 0.14^f	5.29 ± 0.10^b	15.67 ± 0.22^a	6.10 ± 0.06^c	13.57 ± 0.12^fg	6.52 ± 0.04^a	9.75 ± 0.04^b
	sTOL	96.13 ± 0.08^h	4.63 ± 0.05^f	15.77 ± 0.09^a	5.88 ± 0.04^f	14.86 ± 0.07^d	6.36 ± 0.03^b	9.83 ± 0.12^a
	sTOl	96.14 ± 0.06^h	4.52 ± 0.01^f	15.76 ± 0.11^a	5.89 ± 0.04^f	15.11 ± 0.10^c	6.20 ± 0.03^c	9.80 ± 0.21^a
	sToL	95.79 ± 0.08^j	4.66 ± 0.05^f	13.93 ± 0.22^b	5.95 ± 0.10^e	15.94 ± 0.08^b	6.47 ± 0.04^a	9.75 ± 0.06^b
	sTol	96.38 ± 0.06^f	4.80 ± 0.05^e	10.48 ± 0.20^j	5.94 ± 0.08^e	16.36 ± 0.09^a	6.45 ± 0.02^a	9.75 ± 0.15^b
	Owol	97.22 ± 0.06^e	5.16 ± 0.04^c	6.20 ± 0.30^r	6.11 ± 0.10^c	10.30 ± 0.06^s	5.85 ± 0.02^d	9.76 ± 0.06^b
Oven (70 °C)	Otol	99.16 ± 0.05^a	5.88 ± 0.04^a	13.06 ± 0.07^e	6.04 ± 0.07^d	9.40 ± 0.13^u	5.70 ± 0 .02^d	9.02 ± 0.10^g
	OTol	98.50 ± 1.12^b	4.89 ± 0.03^e	10.65 ± 0.11^j	5.92 ± 0.04^e	9.22 ± 0.10^u	5.68 ± 0.02^d	8.96 ± 0.14^h
	Owol	97.19 ± 0.07^e	4.68 ± 0.02^e	9.94 ± 0.12^m	6.22 ± 0.13^b	10.53 ± 0.13^r	5.91 ± 0.05^d	8.96 ± 0.06^h
Oven (60 °C)	Otol	98.80 ± 0.04^ab	5.00 ± 0.04^d	13.57 ± 0.30^c	6.04 ± 0.07^d	9.95 ± 0.05^t	5.75 ± 0.02^d	9.16 ± 0.17^f
	OTol	98.70 ± 0.05^b	4.60 ± 0.04^f	10.13 ± 0.19^l	5.92 ± 0.04^e	11.75 ± 0.14^pq	5.76 ± 0.04^d	9.06 ± 0.14^f
	Owol	96.44 ± 0.07^f	5.09 ± 0.03^c	9.61 ± 0.25ⁿ	6.22 ± 0.03^b	12.53 ± 0.09^jk	6.11 ± 0.05^d	9.07 ± 0.08^f
Oven (50 °C)	Otol	98.69 ± 0.05^b	4.98 ± 0.03^d	13.09 ± 0.31^e	6.01 ± 0.02^d	12.69 ± 0.08^ij	5.87 ± 0.05^d	9.40 ± 0.17^e
	OTol	98.12 ± 0.07^b	4.44 ± 0.03^g	10.26 ± 0.13^k	5.98 ± 0.07^e	12.16 ± 0.13^mn	6.09 ± 0.02^d	9.38 ± 0.04^e
	Owol	97.20 ± 0.07^d	4.97 ± 0.02^d	10.87 ± 0.11^j	6.26 ± 0.07^b	8.51 ± 0.11^w	6.23 ± 0.02^c	9.41 ± 0.43^e
Oven (40 °C)	OwOl	97.11 ± 0.10^e	5.12 ± 0.01^c	10.27 ± 0.02^k	6.19 ± 0.04^b	8.49 ± 0.10^w	6.34 ± 0.02^b	9.49 ± 0.13^d
	OwoL	97.20 ± 0.08^d	5.10 ± 0.02^c	10.27 ± 0.02^k	6.22 ± 0.04^bc	12.75 ± 0.14ⁱ	6.49 ± 0.01^a	9.57 ± 0.04^c
	Owol	97.31 ± 0.83^d	4.99 ± 0.03^d	9.54 ± 0.19ⁿ	6.17 ± 0.04^c	12.75 ± 0.14ⁱ	6.46 ± 0.02^a	9.53 ± 0.31^d
	OtOL	98.22 ± 0.06^b	5.16 ± 0.04b^c	10.05 ± 0.13^l	6.11 ± 0.04^c	11.96 ± 0.09^no	6.25 ± 0.03^c	9.60 ± 0.01^c
	OtOl	97.66 ± 0.08^c	5.01 ± 0.03^d	9.98 ± 0.08^j	6.13 ± 0.04^c	11.98 ± 0.58^no	6.19 ± 0.01^c	9.60 ± 0.11^c
	OtoL	98.13 ± 0.15^b	5.20 ± 0.04^b	9.88 ± 0.10^m	6.10 ± 0.06^c	13.72 ± 0.16^ef	6.35 ± 0.04^b	9.56 ± 0.07^c
	Otol	97.65 ± 0.09^c	5.23 ± 0.05^b	10.45 ± 0.11^k	6.08 ± 0.07^c	13.85 ± 0.08^e	6.35 ± 0.04^b	9.60 ± 0.05^c
	OTOL	97.12 ± 0.12^e	4.25 ± 0.04^h	12.54 ± 0.23^f	5.94 ± 0.05^e	12.09 ± 0.14ⁿ	6.34 ± 0.04^b	9.55 ± 0.05^d
	OTOl	97.81 ± 0.07^c	4.28 ± 0.04^h	12.31 ± 0.22^g	5.92 ± 0.04^e	12.06 ± 0.13ⁿ	6.41 ± 0.14^a	9.55 ± 0.02^dc
	OToL	97.40 ± 0.05^d	4.39 ± 0.03^g	12.05 ± 0.06^h	5.91 ± 0.03^e	11.79 ± 0.16^nop	6.38 ± 0.07^a	9.59 ± 0.21^c
	OTol	97.14 ± 0.09^e	4.50 ± 0.03^f	12.12 ± 0.14^h	5.92 ± 0.04^e	11.78 ± 0.19^pq	6.42 ± 0.54^a	9.59 ± 0.04^c

Values are means ± standard deviation of three repetitions (n = 3). In the same column, values followed by different superscript letters are significantly different (p < 0.01). T = pulp treated with antioxydant/antimicrobial; t = untreated pulp; O/o = pulp powder stored in the presence (O) or absence of oxygen (o); L/l = pulp powder stored in the presence (L) or absence of oxygen (l) of light. Pulps or whole fruits (w) were sun-dried (S), shade-dried (s) or oven-dried (O) at 40, 60, 50 and 70 °C.