|
Before cooking |
After cooking |
P |
1h |
2h |
3h |
4h |
Controls |
Crude palm oil |
|
|
|
|
|
|
mg/l |
823 ± 74a |
738 ± 77b |
681 ± 54c |
566 ± 55d |
502 ± 81e |
<0.0001 |
Maize cake without oil |
µg/100g of fresh mater |
6.27 ± 0.75a |
5.50 ± 0.70b |
3.73 ± 0.55c |
3.50 ± 0.53d |
3.13 ± 0.51d |
<0.0001 |
µg/100g of dry mater |
18.53 ± 2.80a |
14.43 ± 2.32b |
8.67 ± 0.97c |
8.17 ± 0.68c |
6.70 ± 1.18c |
<0.0001 |
ASSAY (Maize cake with oil) |
mg/100g of fresh mater |
2.00 ± 0.57a |
1.90 ± 0.52a,b |
1.80 ± 0.52b,c |
1.40 ± 0.36c,d |
1.20 ± 0.26d |
<0.0001 |
mg/100g of dry mater |
5.80 ± 1.5a |
4.90 ± 1.40a,b |
4.20 ± 1.30b,c |
3.50 ± 0.93c,d |
2.80 ± 0.67d |
<0.0001 |
The values are given as mean ± standard deviation
The values of the same line superscripted with the same letter are not significantly different at P<0.05 |