Table 2.
Effects of different thermal pre-treatment on the proximate composition in bell peppers

Thermal pre-treatment		Moisture (%)	Crude protein (%)	Crude fat (%)	Crude ash (%)
Raw		93.97±0.031)a2)	0.68±0.00e	0.14±0.04a	0.47±0.01e
Blanching	2 min	95.10±0.02d	0.55±0.00b	0.16±0.04a	0.32±0.01b
	5 min	95.61±0.01e	0.52±0.00a	0.14±0.03a	0.26±0.01a
Steaming	3 min	94.68±0.02b	0.60±0.00d	0.16±0.04a	0.37±0.01d
	7 min	94.87±0.05c	0.59±0.01cd	0.14±0.04a	0.35±0.01b
Stir-frying	30 sec	94.73±0.04b	0.60±0.00d	0.33±0.01b	0.38±0.01d
	60 sec	94.71±0.19b	0.59±0.00c	0.33±0.04b	0.38±0.02d

Each value is mean±SD (n=3).
Values with different superscripts in a column indicate significant difference (p<0.05) by Duncan's multiple range test.