Table 1.

Physiochemical analysis of the ingredients

	Moisture% ±SD	Ash% ± SD	Fat% ± SD	Fibre% ± SD	Protein% ± SD	CHO% ± SD
Flour	13.42 ±0.10	1.62 ±0.08	3.88 ±0.34	2.00 ±0.50	12.37 ±0.13	66.72 ±0.64
Pumpkin	25.77 ±0.59	7.30 ±0.61	2.49 ±0.02	14.15 ±0.19	18.11 ±0.62	31.71 ±0.91
New porridge	8.55 ±0.18	4.63 ±0.12	1.03 ±0.06	6.75 ±0.66	13.86 ±0.05	60.36 ±5.18
P value	0.002	0.001	0.004	0.001	0.003	0.002

CHO- Carbohydrate, SD- Standard deviation