Samples Moisture (%) Protein (%) Fat (%) Carbohydrate (%) Ash (%) Crude Fibre (%)
IRP. FLOUR 7.30 ± 0.05 15.11 ± 0.43 2.87 ± 0.04 70.43 ± 0.49 4.29 ± 0.04 1.61 ± 0.06
100% TRIF.Y FLOUR 6.33 ± 0.08 10.84 ± 0.22 3.70 ± 0.08 76.77 ± 0.27 2.36 ± 0.04 2.43 ± 0.07
90% TRIF.Y+ 10% PPK FLOUR 6.12 ± 0.05 14.23 ± 0.05 9.55 ± 0.36 67.71 ± 0.01 2.40 ± 0.04 2.44 ± 0.06
85% TRIF.Y+ 15% PPK FLOUR 5.60 ± 0.03 15.32 ± 0.00 10.70 ± 0.04 65.97 ± 0.05 2.42 ± 0.02 3.20 ± 0.03
80% TRIF.Y+ 20% PPK FLOUR 5.38 ± 0.04 16.53 ± 0.22 12.44 ± 0.02 63.18 ± 0.22 2.47 ± 0.02 3.83 ± 0.03
Values are means ± Standard Error of three 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
Table 2: Effect of enrichment on proximate composition of trifoliate yam flour (%).