Table 6.
Proximate composition of cookies produced from plantain–breadfruit–cinnamon flour (n = 24).
| Samples P:B:C |
Moisture Content (%) | Crude Fat (%) | Crude Ash (%) | Crude Fiber (%) | Crude Protein (%) | Carbohydrates (%) |
|---|---|---|---|---|---|---|
| 100:0:0 | 7.65 ± 0.42 b | 18.99 ± 1.15 ab | 4.38 ± 0.15 b | 5.34 ± 0.22 b | 10.09 ± 0.74 ab | 53.58 ± 0.78 d |
| 0:100:0 | 6.19 ± 0.34 a | 17.08 ±1.04 ab | 3.10 ± 0.11 a | 3.62 ± 0.15 a | 10.99 ± 0.81 c | 59.03 ± 0.16 f |
| 65:30:5 | 7.99 ± 0.43 b | 16.06 ± 0.98 a | 4.26 ± 0.15 b | 5.52 ± 0.23 b | 8.80 ± 0.65 ab | 57.38 ± 0.18 e |
| 70:25:5 | 7.67 ± 0.42 b | 19.93 ±1.22 bc | 6.01 ± 0.20 c | 6.52 ± 0.27 c | 8.18 ± 0.60 a | 51.66 ± 0.13 c |
| 75:20:5 | 6.40 ± 0.35 a | 24.75 ± 1.51 d | 8.13 ± 0.28 e | 7.15 ± 0.30 d | 9.75 ± 0.72 abc | 43.82 ± 0.42 a |
| 80:15:5 | 7.00 ± 0.38 ab | 22.82 ± 1.40 cd | 7.23 ± 0.25 e | 7.09 ± 0.30 cd | 9.44 ± 0.69 abc | 46.44 ± 0.28 b |
Values are means ± SD of duplicate determinations of a duplicate sample. Mean values in the same column with different superscripts are significantly (p < 0.05) different.