Table 1. Proximate composition of freeze-dr ied and hot air-dried Jicama powder Unit : (%, dry basis)

Proximate composition	Crude protein	Crude fat	Crude ash	Carbohydrate
Hot air-dried Jicama	2.85±0.271)	0.79±0.08	7.93±0.52	88.44±0.63
Freeze-dried Jicama	3.93±0.65	0.83±0.02	7.92±0.33	87.32±0.36

Each value is expressed as the mean±SD of triplicate determinations. Statistical analysis was performed using a student’s t-test (p<0.05).