Table 1.
Proximate composition of Sumaeyaksuk based on harvest times and processing method (%, dry basis)

Processing method Harvest time Moisture Crude protein Crude lipid
SD1) May 7.01±0.05a3) 24.58±1.96bc 3.90±0.12a
June 7.44±0.07b 26.46±1.40c 3.98±0.11a
July 15.47±0.42f 12.64±0.35a 4.28±0.17b
AD2) May 10.21±0.09c 22.80±0.24b 5.31±0.00c
June 13.58±0.14d 25.63±0.29c 5.09±0.04c
July 14.76±0.35e 13.60±0.34a 6.68±0.12d
Only dried at shade for 12 days.
Aged for 7 days at 60°C and then roasted for 220 minutes at over 90°C.
Values are mean±SD (n=3). Means with different superscripts within the same column are significantly different (p<0.05).