Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties

Table 8

Duration and temperature of storage on proximate composition of A. digitata jam products.

Storage conditions		Mean (±SD) proximate components (%)
Time (days)	Temp. (°C)	Moisture	Ash	Crude fiber	Crude fat	Crude protein
(a) Formulation no. 6
5	10–12	16.04 ± 0.05^ab	1.84 ± 0.15^a	3.25 ± 0.01^a	0.51 ± 0.01^a	0.41 ± 0.00^a
	25–27	16.10 ± 0.11^a	1.87 ± 0.18^a	3.25 ± 0.01^a	0.50 ± 0.02^a	0.41 ± 0.02^ab
30	10–12	15.95 ± 0.01^b	1.84 ± 0.22^a
	25–27	15.92 ± 0.00^b	1.83 ± 0.26^a
60	10–12	16.11 ± 0.01^a	1.82 ± 0.19^a
	25–27	16.11 ± 0.01^a	1.36 ± 0.11^b
90	10–12	16.15 ± 0.04^a	1.52 ± 0.04^b	3.22 ± 0.01^b	0.39 ± 0.00^c	0.39 ± 0.00^c
	25–27	16.12 ± 0.02^a	1.41 ± 0.04^b	2.97 ± 0.01^d	0.26 ± 0.01^e	0.26 ± 0.01^e
(b) Formulation no. 7
5	10–12	14.97 ± 0.05^dc	1.83 ± 0.01^a	3.17 ± 0.01^c	0.49 ± 0.01^a	0.49 ± 0.01^ab
	25–27	15.08 ± 0.19^c	1.81 ± 0.02^a	3.16 ± 0.05^c	0.45 ± 0.06^b	0.45 ± 0.06^b
30	10–12	14.19 ± 0.18^g	1.83 ± 0.02^a
	25–27	14.51 ± 0.01^f	1.85 ± 0.23^a
60	10–12	14.57 ± 0.01^f	1.83 ± 0.06^a
	25–27	14.48 ± 0.16^f	1.55 ± 0.14^b
90	10–12	14.81 ± 0.02^e	1.55 ± 0.06^b	2.97 ± 0.01^d	0.32 ± 0.01^d	0.24 ± 0.00^d
	25–27	14.84 ± 0.02^de	1.46 ± 0.11^b	2.79 ± 0.01^e	0.24 ± 0.00^e	0.17 ± 0.01^f

Means (±SD) values in a row having different superscripts signify significant difference at .