Table 1.
Poximate Composition | Thermal Processing Methods | |||||
---|---|---|---|---|---|---|
Raw | Boiled | Steamed | Microwaved | Fried | Stir-Fried | |
Crude fat | 6.77 ± 0.50 a | 11.61 ± 0.16 c | 7.49 ± 0.82 a | 9.78 ± 0.19 b | 13.14 ± 0.32 d | 43.59 ± 0.25 e |
Crude fiber | 4.52 ± 2.46 c | 6.17 ± 8.94 e | 4.18 ± 8.54 b | 5.01 ± 0.05 d | 12.67 ± 0.07 f | 3.28 ± 7.21 a |
Crude protein | 19.12 | 18.31 | 18.56 | 18.7 | 12.58 | 8.3 |
Ash | 7.68 ± 0.02 e | 7.30 ± 8.08 d | 7.36 ± 2.49 e | 6.86 ± 0.01 c | 5.01 ± 7.49 b | 4.07 ± 7.53 a |
a–f Significantly different at p < 0.05.