Table 2.

Physicochemical characterization of the dry food portion based on tucumã pulp concentration.

Tucumã pulp (%)	Humidity (%)	Ash (%)	Protein (%)	Lipids (%)	Carbohydrates (%)	Fibers (%)
20%	7.97 ± 0.15*	7.41 ± 0.04*	19.39 ± 1.14*	4.71 ± 0.85*	60.52 ± 0.92*	2.23 ± 0.09*
30%	7.53 ± 0.58*	7.08 ± 0.11*	21.67 ± 0.19*	6.31 ± 0.51*	58.41 ± 1.14*	2.33 ± 0.08*
60%	8.47 ± 0.07*	5.27 ± 0.07*	27.10 ± 0.65*	14.71 ± 0.94*	44.45 ± 0.61*	2.49 ± 0.19*

Asterisks (∗) denote the difference with the control group.

Values are presented as average values ± S.E., where P ≤ 0.05. Note: S.E.: standard error.