| Samples |
Moisture Content |
Protein |
Crude Fat |
Carbohydrate |
Ash Content |
Crude Fibre |
| IRP. FLOUR Chin-Chin |
3.18 ± 0.15 |
9.96 ± 0.11 |
23.58 ± 0.02 |
60.99 ± 0.14 |
2.30 ± 0.14 |
1.37 ± 0.02 |
| 100% TRIF.YChin-chin |
3.09 ± 0.13 |
10.73 ± 0.22 |
20.93 ± 0.06 |
63.37 ± 0.01 |
1.89 ± 0.03 |
1.23 ± 0.01 |
| 90% TRIF.Y+ 10% PPK Chin-chin |
2.81 ± 0.13 |
11.71 ± 0.11 |
19.92 ± 0.15 |
63.66 ± 0.16 |
1.91 ± 0.06 |
1.52 ± 0.03 |
| 85% TRIF.Y+ 15% PPK Chin-chin |
2.67 ± 0.06 |
11.71 ± 0.11 |
22.79 ± 0.04 |
60.99 ± 0.15 |
1.84 ± 0.06 |
1.69 ± 0.02 |
| 80% TRIF.Y+ 20% PPK Chin-chin |
4.90 ± 0.02 |
9.96 ± 0.11 |
20.81 ± 0.13 |
61.95 ± 0.13 |
2.38 ± 0.09 |
0.75 ± 0.01 |
Values are means ± Standard Error of two determinations
IRP. FLOUR = Irish Potato flour (Control)
100% TRIF.Y FLOUR = 100% Trifoliate Yam Flour
90% TRIF.Y+10% PPK FLOUR = 90% Trifoliate Yam Flour Enriched with 10% Pumpkin seeds
85% TRIF.Y+15% PPK FLOUR = 85% Trifoliate Yam Flour Enriched with 15% Pumpkin seeds
80% TRIF.Y+20% PPK FLOUR = 80% Trifoliate Yam Flour Enriched with 20% Pumpkin seeds |
