Table 3.
Proximate composition of the extrudates
| Product (100 g) | Moisture (g) | Protein (g) | Fat (g) | Ash (g) | Fiber (g) | CHO (g) | Ca (mg) | P (mg) | Fe (mg) | Energy (kcal) |
|---|---|---|---|---|---|---|---|---|---|---|
| Sorghum | 1.2 | 10.3 | 1.7 | 3.1 | 1.1 | 82.3 | 25 | 222 | 4.1 | 386.7 |
| Rice | 2.6 | 6.8 | 0.4 | 3.5 | 0.8 | 85.7 | 10 | 160 | 0.7 | 374.6 |
| S+R | 2.0 | 8.9 | 1.2 | 3.0 | 1.2 | 83.5 | 19 | 197.2 | 2.7 | 381.1 |
| S+R+B | 0.7 | 11.3 | 1.2 | 3.2 | 1.2 | 82.3 | 28.7 | 257.2 | 3.4 | 385.7 |
| S+R+LM | 1.3 | 11.5 | 1.2 | 2.5 | 1.5 | 81.8 | 37.45 | 268.5 | 3.3 | 381.5 |
| S+R+Soy | 2.6 | 16.6 | 1.5 | 3.4 | 1.6 | 74.1 | 65.5 | 329.0 | 4.4 | 377.1 |
| Ragi Malt (15 %) (n = 2) | 1.96 | 1.0 | 0.1 | 0.4 | 0.5 | 10.8 | 51.6 | 42.4 | 0.5 | 49.2 |
Please refer to text for abbreviations of formulations
NS not significant
*Significant at 5 % level
**Significant at 1 % level