Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam. Pods

Table 1

Effect of thermal processing on the physiochemical properties of Moringa oleifera pods.

Serial no.	Chemical characteristics	Raw pods results (percentage)	Cooked pods results (percentage)	Percentage losses after cooking
1	Moisture			3.38%
2	Ash			10.45%
3	Protein			9.64%
4	Fat			16.67%
5	Carbohydrate			25.58%

Samples in the same raw with different superscript letters differ significantly at .