Table 1

Food sample	Moisture %	SD	Protein %	SD	Fat%	SD	Ash%	SD	Crude fibre %	SD	CHO SD
Control	54.06^b	0.01	2.41^e	0.06	12.9^d	0.02	2.1^d	0.00	2.35^d	0.01	28.51^a 0.06
80:20	53.58^c	0.24	5.66^d	0.04	12.9^d	0.08	2.53^c	0.07	2.74^c	0.03	25.23^c 0.16
70:30	51.36^d	0.11	7.35^c	0.01	13.3^c	0.01	2.6^bc	0.01	2.75^bc	0.03	26.28^b 0.14
60:40	56.08^a	0.01	9.09^b	0.12	13.5^b	0.06.	2.71^ab	0.01	2.84^ab	0.02	18.54^d 0.16
50:50	46.23^e	0.14	10.79^a	0.05	14.75^a	0.05	2.80^a	0.02	2.91^a	0.01	25.42^c 0.14

Means along the same column with different superscripts are significantly different P < 0.05 from each other.

Table 1: Proximate Composition of Ojojo and Developed Recipes.