<i>Canarium indicum</i> kernels (%) in each colour category and mottled colour category for different roasting regimes.

<p><i>Canarium indicum</i> kernels (%) in each colour category and mottled colour category for different roasting regimes.</p

Fatty acid composition (percentages) of <i>Canarium indicum</i> under different roasting regimes.

<p>Paired bold cases represent a significant difference at P<0.05.</p

<i>Canarium indicum</i>—Nut and removed pulp (A), testa-on kernels (B) and testa-off kernels (C).

<p><i>Canarium indicum</i>—Nut and removed pulp (A), testa-on kernels (B) and testa-off kernels (C).</p

Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content - Fig 2

<p>Peroxide values (A) and free fatty acid (FFA) (B) of the roasted <i>Canarium indicum</i> kernels at 110°C, 120°C and 150°C temperatures for 5 min (hatched column), 10 min (grey column) and 20 min (black column) compared to raw kernel (white column). FFA of the testa-off and testa-on kernels at 110°C (white and black columns, respectively) and at 120°C (grey and hatched columns, respectively) (C). Different lower case letters indicate significant differences at P<0.05.</p

Probability of two-way ANOVA for oil volume, moisture content, peroxide value (PV), free fatty acid (FFA), fatty acid composition, total saturated fatty acid (TSFA), total unsaturated fatty acid (TUSFA), oleic:linoleic ratio and protein content of <i>Canarium indicum</i> after roasting.

<p>Probability of two-way ANOVA for oil volume, moisture content, peroxide value (PV), free fatty acid (FFA), fatty acid composition, total saturated fatty acid (TSFA), total unsaturated fatty acid (TUSFA), oleic:linoleic ratio and protein content of <i>Canarium indicum</i> after roasting.</p