Table 2.
The nutrition of candlenut (cnd), peanut (pnt), sesame (ssm), sunflower (snf), sacha inchi residue (inc), and black bean (bkb).
| Methods | Nutrition (%) | cnd | pnt | ssm | snf | inc | bkb | rdb |
|---|---|---|---|---|---|---|---|---|
|
| ||||||||
| NIR Spectroscopy |
Oil | 60.956∗ | 39.733∗ | 56.288∗ | 44.390∗ | 20.941∗ | 4.274∗ | 0.237∗ |
| ±1.279 | ±1.197 | ±1.791 | ±1.542 | ±2.349 | ±0.440 | ±0.084 | ||
| Moisture | 4.329∗ | 7.146∗ | 3.550 | 3.086 | 10.485∗ | 8.927∗ | 14.388∗ | |
| ±0.419 | ±0.483 | ±0.402 | ±0.305 | ±0.874 | ±0.571 | ±0.526 | ||
| Ash | 1.720∗ | 2.370∗ | 2.726 | 4.440 | 5.187∗ | 4.293 | 2.703 | |
| ±0.676 | ±0.124 | ±0.138 | ±0.067 | ±0.307 | ±0.059 | ±0.164 | ||
| Protein | 20.521 | 15.586∗ | 21.543 | 28.549 | 47.865∗ | 31.398 | 18.952 | |
| ±2.273 | ±0.986 | ±3.341 | ±3.702 | ±5.142 | ±3.660 | ±1.768 | ||
| Carbohydrate | 12.438 | 35.186∗ | 15.945 | 19.542∗ | 15.519 | 51.109∗ | 63.687∗ | |
| ±2.518 | ±1.550 | ±3.342 | ±3.879 | ±5.602 | ±3.744 | ±1.996 | ||
|
| ||||||||
| NMR Spectroscopy |
Omega 3 | 23.310 | nd | nd | nd | 44.050 | 10.232 | |
| Omega 6 | 42.046 | 36.040 | 43.591 | 58.752 | 33.792 | 45.457 | ||
| Omega 9 | 22.480 | 41.102 | 37.489 | 21.712 | 10.842 | 26.796 | ||
| SFA | 12.164 | 22.858 | 18.920 | 19.536 | 11.316 | 17.515 | ||
| PUFA | 65.356 | 36.040 | 43.591 | 58.752 | 77.842 | 55.688 | ||
|
| ||||||||
| GC-FID | Methyl butyrate | nd | 0.391 | nd | nd | nd | nd | |
| Methyl palmitate | 6.341 | 17.529 | 9.481 | 12.051 | 4.152 | 10.328 | ||
| Methyl stearate | 3.022 | 1.761 | 5.205 | 9.206 | 2.944 | 3.885 | ||
| Methyl oleate | 22.887 | 23.455 | 38.422 | 38.467 | 8.070 | 25.455 | ||
| Methyl linoleate | 43.003 | 50.366 | 46.345 | 36.939 | 40.139 | 51.627 | ||
| Methyl arachidate | nd | 2.006 | 0.554 | 0.600 | nd | nd | ||
| Methyl gamma linolenate | 24.747 | 0.923 | nd | 1.102 | 44.301 | 8.704 | ||
| Methyl behenate | nd | 3.567 | nd | 1.632 | 0.395 | nd | ||
| SFA | 9.364 | 25.254 | 15.240 | 23.488 | 7.491 | 14.213 | ||
| PUFA | 67.750 | 51.289 | 46.345 | 38.040 | 84.440 | 60.331 | ||
|
| ||||||||
| LC-MS/MS | Resveratrol | 1.066 | 1.457 | 2.746 | 1.888∗ | 2.467 | 1.269 | |
| ±0.067 | ±0.100 | ±0.155 | ±0.101 | ±0.134 | ±0.066 | |||
|
| ||||||||
| HPLC-ELSD | Xylose | 81.610 | 94.510∗ | 80.970 | 81.770 | 84.270 | 80.830 | |
| ±1.260 | ±6.690 | ±0.132 | ±1.230 | ±2.920 | ±0.286 | |||
| Fructose | 95.100 | 462.270 | 83.090 | 80.140 | 967.780∗ | 79.100 | ||
| ±7.120 | ±22.870 | ±2.820 | ±1.520 | ±396.050 | ±0.268 | |||
| Sorbitol | 163.700 | 158.720 | 171.990∗ | 158.730 | 158.520 | 158.570 | ||
| ±4.290 | ±0.517 | ±1.530 | ±0.150 | ±0.336 | ±0.100 | |||
| Galactose | 223.000 | 533.750∗ | 210.260 | 209.760 | 226.530 | 209.630 | ||
| ±23.220 | ±26.600 | ±0.515 | ±0.235 | ±25.490 | ±0.145 | |||
| Glucose | 96.430 | 563.860 | 77.080 | 71.330 | 961.220 | 64.310 | ||
| ±34.650 | ±47.680 | ±1.860 | ±1.930 | ±421.290 | ±0.461 | |||
| Sucrose | 1429.500 | 116.660 | 1506.260 | 2416.240 | 2485.080 | 158.740 | ||
| ±88.280 | ±51.870 | ±432.570 | ±63.640 | ±192.310 | ±54.730 | |||
| Lactose | 132.780 | 136.860 | 132.500 | 179.480 | 141.220 | 131.680 | ||
| ±1.500 | ±2.750 | ±1.080 | ±42.610 | ±16.450 | ±0.015 | |||
| Maltose | 30.630 | 34.990 | 33.140 | 34.500 | 30.890 | 30.780 | ||
| ±0.043 | ±1.530 | ±3.720 | ±6.390 | ±0.185 | ±0.110 | |||
∗significant at the 0.05 level; ±standard deviation; nd (not detected); red bean (rdb) and GC-FID were additional data; resveratrol in μg/100 g oil; sugar in mg/100 g flour.