Table 4. Proximate composition of lotus root snacks processed by different heating methods

Proximate composition (%)	Treatment¹⁾
Proximate composition (%)	OV	MW	AF	FR
Moisture	3.00±0.09^2)c3)	4.26±0.10^b	5.60±0.49^a	0.77±0.09^d
Crude protein	8.62±0.07^a	4.61±0.09^c	7.90±0.15^b	4.41±0.02^d
Crude fat	0.97±0.02^a	0.60±0.05^b	0.65±0.04^b	0.92±0.05^a
Crude ash	6.35±0.26^a	4.99±0.12^b	4.93±0.24^b	3.52±0.22^c
Carbohydrate	81.06±0.16^c	85.54±0.23^b	80.91±0.53^c	90.38±0.25^a
Neutral detergent fiber	6.53±0.05^c	7.18±0.37^b	5.68±0.49^d	10.17±0.05^a

OV, oven heating at 180°C for 9 mins; MW, microwave heating at 850 W for 8 mins; AF, air frying at 120°C for 10 mins; FR, oil frying at 180°C for 70 sec.
Values are Mean±SD (n=3).
Means with different letters in the same row are significantly different by Duncan’s multiple range test (p<0.05).