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).