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Effects of boiling time on proximate composition of red cabbage.
| Poximate Composition | Boiling Time | ||||
|---|---|---|---|---|---|
| 1 min | 5 min | 10 min | 20 min | 30 min | |
| Crude fat | 12.96 ± 0.16 e | 9.56 ± 0.24 d | 8.08 ± 0.16 c | 7.02 ± 0.25 b | 6.20 ± 0.25 a |
| Crude fiber | 4.93 ± 5.17 b | 7.78 ± 8.12 c | 7.92 ± 2.49 e | 8.02 ± 3.39 d | 13.28 ± 0.01 f |
| Crude protein | 18.13 | 18.50 | 19.05 | 19.12 | 19.56 |
| Ash | 7.52 ± 8.10 f | 7.19 ± 0.01 d | 6.49 ± 9.48 c | 5.51 ± 0.03 a | 5.74 ± 9.14 b |
a–f Significantly different at p < 0.05.
