Table 6

Amount of Soy (%)	Moisture (%)	Protein (%)		Color		Texture (N)
			L*	a*	b*
22	14.5 ± 0.3^a	22.7 ± 0.2^b	53.1 ± 0.01^b	2.8 ± 0.01^b	7.9 ± 0.01^b	419.3 ± 4.4^b
30	14.5 ± 0.2^a	25.7 ± 0.4^a	55.5 ± 0.01^a	3.1 ± 0.00^a	9.9 ± 0.01^a	549.7 ± 16.9^a

Values are presented as means ± standard error of triplicates. Values connected by the same letter in each column are not significantly different (P<0.05).

Table 6: Enhancing protein in the optimized extruded product (Treatment No: 5) with 22% and 30% soymeal flour