. 2013 Jan 8;1(1):8–14. doi: 10.1002/fsn3.2

Table 3.

Chemical composition of cookies produced from germinated pigeon pea, fermented sorghum, and blanched cocoyam flour blends

Blends (CF:FSF:GPF)	Moisture (%)	Fat (%)	Protein (%)	Ash (%)	Fiber (%)	Carbohydrates (%)	Energy (kcal/100 g)
100:0:0	9.93^d	6.05^de	7.37^j	2.65^ab	2.28^d	71.72^a	370.81
0:100:0	10.07^c	6.84^a	9.93^h	2.73^a	2.27^d	68.16^c	373.92
0:0:100	10.15^bc	6.15^c	21.43^a	2.37^e	2.13^e	57.77^g	372.15
50:50:0	10.23^ab	6.01^ef	8.86ⁱ	2.56^bc	2.38^c	69.96^b	369.37
0:50:50	9.83^e	6.25^b	17.61^c	2.53^d	2.46^a	61.32^ef	371.97
50:0:50	10.26^a	6.09^d	16.82^d	2.39^e	2.26^d	62.18^e	370.81
33.3:33.3:33.3	10.15^b	6.22^b	15.37^g	2.64^ab	2.46^a	63.15^d	370.06
16.7:16.7:66.6	9.41^f	5.96^f	19.61^b	2.53^cd	2.37^c	61.12^f	376.56
16.7:66.6:16.7	9.82^e	6.15^c	16.10^e	2.45^de	2.26^d	63.22^d	372.63
66.6:16.7:16.7	9.94^d	6.21^b	15.73^f	2.45^de	2.44^ab	63.23^d	371.73
100% wheat	7.46^g	5.64^g	9.65ⁱ	2.56^c	2.41^bc	72.28^a	378.48

CF, cocoyam flour; FSF, fermented sorghum flour; GPF, germinated pigeon pea flour.

Means within a column with the same superscript are not significantly different (P > 0.05).