Comparative Characterization of Trends and Patterns of Physical and Chemical Attributes of Optimal and Traditional Processed Cowpea Leaves

Table 10

Proximate composition of optimally dried cowpea leaves (per 100 g).

Processing technique	Moisture (g)	Crude protein (g)	Crude fat (g)	Crude fibre (g)	Crude ash (g)	Carbohydrates	Energy value (kcal)
A	5.4 ± 0.2^e	16.5 ± 0.5^c	4.0 ± 0.1^cd	14.6 ± 0.1^d	8.7 ± 0.0^c	55.4 ± 0.5^a	326.77 ± 0.12^b
B	6.8 ± 0.8^d	14.3 ± 0.2^d	4.0 ± 0.0^de	20.4 ± 0.4^b	6.1 ± 0.1^d	55.0 ± 0.4^ab	313.58 ± 0.85^c
C	6.5 ± 0.5^d	20.1 ± 0.2^a	4.7 ± 0.5^bc	17.4 ± 0.8^c	6.3 ± 0.1^d	52.1 ± 1.3^c	329.14 ± 1.05^a
D	6.6 ± 0.2^d	17.6 ± 0.1^b	3.7 ± 0.1^de	13.7 ± 0.0^e	16.1 ± 0.2^b	48.9 ± 0.0^d	299.71 ± 0.82^e
E	10.9 ± 0.3^c	11.4 ± 0.3^e	4.9 ± 0.0^b	12.6 ± 0.0^f	18.1 ± 0.0^a	53.0 ± 0.1^bc	301.99 ± 0.10^e
F	13.1 ± 0.2^b	15.8 ± 0.2^c	5.8 ± 0.4^a	14.5 ± 0.5^de	16.1 ± 0.5^b	47.5 ± 1.3^d	306.16 ± 1.51^d
G	87.3 ± 0.1^a	20.7 ± 0.7^a	3.4 ± 0.2^e	22.7 ± 0.1^a	8.4 ± 0.3^c	45.0 ± 0.9^e	292.57 ± 0.07^f
%CV	16.9	18.4	47.2	19.1	17.0	1.6	26.7
HSD	0.92	0.85	0.57	0.86	0.54	2.3	2.3
value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Significant at . Significant at . The values are mean ± SD of duplicates. Values with different letters in the superscript along the column are statistically different. A, blanched oven dried; B, blanched sun dried; C, blanched solar dried; D, fermented oven dried; E, fermented sun dried; F, fermented solar dried; G, fresh leaves.