Table 3 In vitro characteristics of raw and differently processed Tomentosa nilotica, Dioclea reflexa and Monodora myristica seed meals

Tomentosa nilotica

Raw

35.72 ± 0.78^b

0.05 ± 0.02^b

4.66 ± 0.12^b

2.00 ± 0.00^a

2.67 ± 0.88^b

53.52 ± 1.15^b

Dioclea reflexa

51.47 ± 0.89^a

0.54 ± 0.02^a

6.72 ± 0.14^a

1.33 ± 0.67^b

7.67 ± 1.67^a

52.08 ± 0.52^a

Monodora myristica

32.79 ± 1.48^b

0.08 ± 0.04^b

3.94 ± 0.23^c

1.00 ± 0.00^b

4.67 ± 1.67^b

62.68 ± 0.57^c

Tomentosa nilotica

Boiled

48.48 ± 7.51^a

0.35 ± 0.20^a

6.67 ± 1.15^a

4.00 ± 6.0^a

6.67 ± 3.28^b

64.39 ± 0.81^a

Dioclea reflexa

57.19 ± 3.88^a

0.49 ± 0.10^a

6.68 ± 0.59^a

4.67 ± 0.33^b

9.33 ± 4.9^a

65.14 ± 0.58^b

Monodora myristica

39.56 ± 2.07^b

0.07 ± 0.06^b

4.07 ± 0.32^b

2.33 ± 0.67^c

3.00 ± 2.08^c

63.69 ± 0.98^c

Tomentosa nilotica

Soaked

39.43 ± 1.43^b

0.09 ± 0.03^b

5.17 ± 0.17 ^b

2.00 ± 0.00^ab

4.33 ± 1.20^b

67.62 ± 0.58^a

Dioclea reflexa

61.74 ± 6.94^a

0.78 ± 0.19^a

8.64 ± 1.06 ^a

4.00 ± 1.00^a

3.00 ± 6.93^a

68.49 ± 2.08^a

Monodora myristica

40.77 ± 1.03^b

0.05 ± 0.03^b

4.09 ± 0.16^c

1.33 ± 0.33^b

3.67 ± 0.88^c

64.48 ± 1.25^c

Tomentosa nilotica

Roasted

54.06 ± 0.00^b

0.08 ± 0.00^b

5.23 ± 0.00^b

2.67 ± 0.33^b

3.33 ± 0.33^b

75.12 ± 2.18^b

Dioclea reflexa

60.93 ± 0.59^a

0.69 ± 0.02^a

7.87 ± 0.09^a

4.33 ± 0.33^a

2.00 ± 0.58^a

77.56 ± 4.57^a

Monodora myristica

43.98 ± 0.51^c

0.04 ± 0.01^c

3.98 ± 0.08^c

2.00 ± 0.00^b

2.00 ± 0.58^b

74.39 ± 1.58^c

p value

< 0.01

< 0.01

< 0.01

< 0.01

< 0.01

< 0.01