. 2012 May 15;51(9):1893–1901. doi: 10.1007/s13197-012-0723-y

Table 2.

Composition and energy of wheat taro composite biscuits

Taro level (%)	Moisture (%)	Ash (%)	Crude protein (%)	Crude lipids (%)	Available sugars (%)	Energy (Kcal/100 g)
RIN Variety
0	2.2 ± 0.05^c	0.85 ± 0.022^g	10.6 ± 0.09^a	25.4 ± 0.29 ^a	52.8 ± 0.67^abc	481 ± 3^a
5	2.9 ± 0.05^a	0.95 ± 0.008^f	10.2 ± 0.18^b	25.1 ± 0.21^a	52.9 ± 0.67^ab	478 ± 4^ab
10	2.5 ± 0.27^abc	1.02 ± 0.028^e	10.0 ± 0.09^c	24.9 ± 0.39^a	53.1 ± 0.15^a	478 ± 4^ab
15	2.6 ± 0.29^abc	1.08 ± 0.017^d	9.8 ± 0.09^bc	24.8 ± 0.53^a	52.5 ± 0.32^abc	474 ± 3^ab
20	2.5 ± 0.21^bc	1.13 ± 0.015^c	9.6 ± 0.13^c	24.8 ± 0.39^a	52.1 ± 0.12^c	471 ± 3^b
25	2.8 ± 0.35^ab	1.23 ± 0.027^b	9.3 ± 0.09^d	24.8 ± 0.25^a	52.2 ± 0.14^bc	471 ± 3^b
30	2.5 ± 0.04^abc	1.27 ± 0.029^a	9.2 ± 0.02^d	25.4 ± 0.29^a	52.0 ± 0.22^c	469 ± 4^b
Egg-like variety
0	2.2 ± 0.05^a	0.85 ± 0.022^f	10.6 ± 0.09^a	25.4 ± 0.29 ^a	52.8 ± 0.67^e	481 ± 3^a
5	2.7 ± 0.19^a	0.92 ± 0.014^e	10.0 ± 0.09^b	25.0 ± 0.59^a	53.4 ± 0.08^d	480 ± 3^a
10	2.7 ± 0.87 ^a	1.01 ± 0.017^d	9.9 ± 0.15^b	25.0 ± 0.39^a	54.1 ± 0.09^c	482 ± 3^a
15	2.8 ± 0.19^a	1.07 ± 0.028^c	9.7 ± 0.10^c	25.0 ± 0.29^a	54.3 ± 0.18^c	482 ± 3^a
20	2.8 ± 0.42^a	1.19 ± 0.064^b	9.5 ± 0.18^d	25.0 ± 0.21^a	54.5 ± 0.04^c	482 ± 4^a
25	2.8 ± 0.15 ^a	1.28 ± 0.024^a	9.2 ± 0.09^e	24.8 ± 0.39^a	55.7 ± 0.11^b	484 ± 4^a
30	2.6 ± 0.09 ^a	1.32 ± 0.021^a	9.0 ± 0.09^e	24.7 ± 0.53^a	56.4 ± 0.26^a	485 ± 3^a

n = 4; means ± standard deviation followed by different letters in the same line within each variety are different at p < 0.05; RIN taro variety Red Ibo Ngaoundere