TABLE 1.
Effect of processing methods on chemical composition (%) of sunflower seeds
| Samples | Moisture | Ash | Lipid | Proteins | Fiber | Carbohydrate |
|---|---|---|---|---|---|---|
| Raw | 6.60 ± 0.05b | 2.55 ± 0.08e | 44.65 ± 0.05e | 20.17 ± 0.00e | 4.08 ± 0.04b | 21.25 ± 0.49b |
| Boiled | 7.10 ± 0.10a | 2.68 ± 0.01de | 46.95 ± 0.02d | 17.33 ± 0.01f | 3.02 ± 0.07d | 23.07 ± 0.22a |
| Roasted 60°C/30 min | 4.44 ± 0.01c | 2.83 ± 0.04d | 47.12 ± 0.09d | 21.16 ± 0.03bd | 4.43 ± 0.00b | 20.01 ± 0.30b |
| Roasted 80°C/30 min | 3.38 ± 0.00d | 3.30 ± 0.13c | 49.16 ± 0.10c | 21.83 ± 0.01c | 4.76 ± 0.01a | 17.18 ± 0.18c |
| Roasted 100°C/30 min | 2.76 ± 0.03e | 3.55 ± 0.01b | 52.21 ± 0.08b | 23.17 ± 0.05a | 4.94 ± 0.10a | 15.45 ± 0.67 cd |
| Roasted 120°C/30 min | 2.32 ± 0.03f | 3.95 ± 0.03a | 55.28 ± 0.02a | 22.07 ± 0.02b | 4.04 ± 0.16c | 14.42 ± 0.08d |
Values are means ± standard deviation (n = 3). Mean values in the same column with different superscript letters are significantly different (p < .05).