| 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 |
