Table 1. Proximate composition (%) of processed Celosia argentea seed flour

Samples¹⁾	Moisture	Protein	Fat	Crude fiber	Ash	N-free ext.
IXT	6.99±0.00^2)ab3)	15.41±0.00^c	7.04±0.08^e	1.46±0.02^e	14.04±0.83^a	55.06±0.88^e
INA	6.76±0.01^b	15.54±0.06^c	5.67±0.01^f	1.66±0.01^bc	5.62±0.01^d	64.76±0.02^b
TOL	7.36±0.01^ab	14.79±0.12^d	7.62±0.10^d	1.48±0.04^d	9.93±0.86^c	58.81±0.81^d
CHG	6.78±0.04^b	14.27±0.12^e	7.90±0.15^c	1.69±0.04^b	15.22±0.61^a	54.15±0.66^ef
OAS	5.08±0.96^c	15.93±0.25^b	9.66±0.07^a	1.26±0.09^g	12.30±0.68^b	56.38±0.04^d
MER	7.13±0.04^ab	17.60±0.12^a	9.04±0.09^b	2.13±0.04^a	11.57±0.70^b	51.93±0.88^f
FTD	6.38±0.60^b	14.84±0.06^d	2.14±0.12^h	1.31±0.01^f	2.43±0.18^e	72.91±0.23^a
RMC	7.53±0.04^a	13.18±0.19^f	3.59±0.11^g	1.58±0.04^c	11.38±0.24^b	62.75±0.23^c

IXT, nixtamalized Celosia argentea seed flour; INA, germinated Celosia argentea seed flour; TOL, autoclaved Celosia argentea seed flour; CHG, blanched Celosia argentea seed flour; OAS, roasted Celosia argentea seed flour; MER, fermented Celosia argentea seed flour; FTD, defatted Celosia argentea seed flour; RMC, untreated Celosia argentea seed flour.
All values are mean±SD (n=3).
Different superscript letters (^a-h) in the same column indicate significant differences (p<0.05).