Table 2.
Chemical and nutritional components of cake containing VCM (n = 3)
| VCM (%) | Moisture (%) | Fat (%) | Protein (%) | Fiber (%) | Ash (%) | Carbohydrate (%) |
|---|---|---|---|---|---|---|
| 0 | 10.67 ± 0.11a | 18.51 ± 0.11a | 5.91 ± 0.02a | 0.09 ± 0.01a | 0.41 ± 0.01a | 64.43 ± 1.01a |
| 5 | 12.89 ± 0.11a | 22.23 ± 0.13b | 6.23 ± 0.11a | 0.65 ± 0.02a | 0.48 ± 0.02b | 57.48 ± 1.03b |
| 10 | 14.68 ± 0.12b | 24.99 ± 0.16b | 6.51 ± 0.10ab | 1.29 ± 0.03b | 0.55 ± 0.01c | 51.99 ± 1.03b |
| 15 | 16.47 ± 0.17c | 28.69 ± 0.13c | 6.83 ± 0.12b | 1.79 ± 0.02c | 0.63 ± 0.02d | 45.62 ± 1.04c |
| 20 | 17.23 ± 0.12c | 32.79 ± 0.14d | 7.14 ± 0.04c | 2.35 ± 0.01d | 0.70 ± 0.02e | 39.83 ± 1.02d |
Mean values with the same superscript letters within the same column do not differ significantly (p ≤ 0.05)