| Sample |
Moisture content (%) |
Protein
(%) |
Ash
(%) |
Fat
(%) |
Crude Fibre
(%) |
Carbohydrate
(%) |
| A |
6.76 |
7.29 |
1.65 |
2.49 |
3.64 |
78.18 |
| B |
6.41 |
9.66 |
2.08 |
4.11 |
3.92 |
73.83 |
| C |
6.08 |
12.68 |
2.57 |
5.92 |
4.27 |
68.56 |
| D |
5.99 |
16.19 |
2.64 |
7.41 |
4.61 |
63.17 |
| E |
5.66 |
19.19 |
3.14 |
9.26 |
4.38 |
58.38 |
| F |
7.00 |
13.90 |
1.50 |
3.60 |
4.50 |
69.50 |
|
Values are mean ± Standard deviation of triplicate determinations. Means with the
same superscripts within the same column are not significantly different (P > 0.05).
Means with different superscripts are significantly different (P < 0.05).
Sample A= 100% malted-sorghum flour; B= 90% malted-sorghum flour+10% soy
flour; C= 80% malted-sorghum flour+20% soy flour; D= 70% malted-sorghum
flour+30% soy flour; E= 60% malted-sorghum flour+40% soy flour; F= 100% wheat
flour. |
| Table 2: Proximate composition of malted sorghum-soy flour mixes. |
