Table 3

Samples	Moisture content (%)	Ash content (%)	Total protein content (%)	Fat content (%)	Carbohydrate Content (%)
Maize flour	4.39+0.3	0.55+0.5	4.14+0.3	2.05+0.3	39.41+0.4
BC1	3.14+0.0	1.04+0.0	5.91+0.0	1.45+0.0	38.44+0.0
BC2	2.63+0.0	1.00+0.0	6.64+0.0	1.59+0.0	38.13+0.0
BC3	2.15+0.0	1.23+0.0	7.29+0.0	2.10+0.0	37.68+0.5
BC4	3.20+0.0	1.34+0.0	7.67+0.0	2.99+0.0	34.79+0.0
BC5	5.15+0.0	1.34+0.0	7.71+0.0	1.25+0.0	34.59+0.0
BC6	3.39+0.0	1.18+0.0	8.48+0.0	1.72+0.0	35.22+0.0

*Results are ±S.E Legend:
BC1= 10% African Yam Bean flour: 75% Maize flour: 5% shrimp flour
BC2= 20% African Yam bean flour: 65% Maize flour: 5% shrimp flour
BC3= 30% African Yam Bean flour: 55% Maize flour: 5% shrimp flour
BC4= 10% African Yam Bean flour: 70% Maize flour: 10% shrimp flour
BC5= 20% African Yam Bean flour: 60% Maize flour: 10% shrimp flour
BC6= 30% African Yam Bean flour: 50% Maize flour: 10% shrimp flour

Table 3: Effect of enrichment on the proximate composition of the cereal blends.