Table 1

Ginger extract Conc. (%)	Protein (%)	Fat (%)	Ash (%)	Moisture (%)
0	29.50± 0.28^a	23.87 ± 0.2^a	4.25 ± 0.18^a	27.02 ± 0.37^a
1	29.89 ± 0.24^a	25.82 ± 0.43^b	4.37 ± 0.11^b	26.79 ± 0.33^a
2	30.08± 0.36^b	28.30 ± 0.45^c	4.42 ± 0.16^c	24.94 ± 0.33^b
3	31.51 ± 0.62^c	30.55 ± 0.51^d	4.50 ± 0.18^d	22.35 ± 0.35^c
4	31.84 ± 0.31^c	32.04 ± 0.48^e	4.62 ± 0.21^e	22.10 ± 0.42^c
5	32.03 ± 0.25^d	33.10 ± 0.52^f	4.74 ± 0.30^f	20.09 ± 0.64^d

Means within columns with different superscripts are significantly different (P ≤ 0.05).

Table 1: Proximate composition of smoked mackerel fish.