Table 2. Proximate composition (%) and energy value (kcal/100g) in pasta fortified with different tilapia flour levels during 21 days at 25°C.
| Formulations | Parameters | |||||
|---|---|---|---|---|---|---|
| Moisture | Lipid | Protein | Ash | Carbohydrate | Energy value | |
| PTF0% | 7.69±0.28a | 3.21±0.17e | 15.77±0.84e | 0.69±0.03e | 72.28±1.24a | 380.99±3.46c |
| PTF6% | 7.18±0.12b | 3.64±0.17d | 25.16±1.22d | 1.13±0.07d | 62.45±1.99b | 383.33±2.70c |
| PTF12% | 6.25±0.27c | 4.18±0.21c | 32.06±1.19c | 1.44±0.02c | 56.02±1.11c | 389.94±1.83b |
| PTF17% | 5.64±0.34d | 4.65±0.25b | 41.00±0.29b | 1.77±0.05b | 46.69±0.66d | 392.60±3.93b |
| PTF23% | 4.42±0.22e | 5.45±0.28a | 47.91±0.11a | 2.06±0.06a | 40.83±0.94e | 404.04±5.91a |
PTF0%, PTF6%, PTF12%, PTF17%, and PTF23% mean pasta with 0%, 6%, 12%, 17%, and 23% (w/w) of tilapia flour, respectively. Results are expressed as means ± standard deviation (n = 3). Different letters indicate differences (p < 0.05) among formulations.