. 2014 May 29;2(5):521–525. doi: 10.1002/fsn3.124

Table 3.

Comparison of compositions.

Composition	K	S	J
Moisture	8.49 ± 0.02^a	8.98 ± 0.04^a	12.33 ± 0.48^b
Fat	28 ± 0.19^a	28.66 ± 1.16^a	28.88 ± 0.17^a
Protein	16.8 ± 0.99^a	16.42 ± 0.56^a	16.2 ± 0.29^a
Total ash	1.16 ± 0.02^a	1.08 ± 0.12^a	2.17 ± 0.67^b
Carbohydrate	45.55 ± 0.85^a	44.86 ± 0.86^a	40.42 ± 0.79^b
Total Solid	91.51 ± 0.03^a	91.02 ± 0.04^a	87.67 ± 0.48^b

K, S, and J represents control, sugar-added, and jaggery-added bomboyson (n = 3). Different superscript alphabets are used to denote significantly different products (P < 0.05) for each attribute.