Table 4.
Chemical composition of muffins
| WWF | Modified WWF | PMF | CB | CB + CAD | |
|---|---|---|---|---|---|
| Moisture (%) | 19.0 ± 0.10b | 22.0 ± 0.05e | 20.0 ± 0.07d | 17.0 ± 0.10a | 19.0 ± 0.14b |
| Protein (%) | 11.2 ± 0.00c | 10.9 ± 0.01a | 10.8 ± 0.01b | 8.30 ± 0.00a | 8.40 ± 0.01a |
| Fat (%) | 30.0 ± 0.30a | 30.0 ± 0.25a | 33.0 ± 0.15b | 33.0 ± 0.30b | 33.0 ± 0.10b |
| Total ash (%) | 1.20 ± 0.01a | 1.20 ± 0.09a | 1.30 ± 0.05b | 1.50 ± 0.10c | 1.60 ± 0.15d |
| Dietary fiber (%) | 11.5 ± 0.20d | 11.30 ± 0.17c | 10.80 ± 0.28b | 10.20 ± 0.25a | 10.30 ± 0.22a |
Mean values within a row followed by different letters are significantly different (P < 0.05)
WWF Whole Wheat Flour, PMF Pearl Millet Flour, CB Combination of Blends (modified WWF: PMF 50:50), PS-60 Polysorbate-60, CMC Carboxy Methyl Cellulose,CAD Combination of additives (CMC + PS-60)