. 2016 Nov 29;53(11):3865–3875. doi: 10.1007/s13197-016-2357-y

Table 1.

Nutrient (g/100 g) and mineral (mg/100 g) compositions of plantain-based functional dough meals supplemented with soybean cake and cassava fibre flours

Parameters	PSC-1	PSC-2	PSC-3	PLT	CER
Moisture	7.80 ± 0.01^a	7.45 ± 0.03^b	7.2 ± 0.01^c	7.18 ± 0.05^c	7.45 ± 0.00^b
Total ash	3.78^b ± 0.03^b	3.60 ± 0.01^b	5.36 ± 0.05^a	3.62 ± 0.11^b	1.85 ± 0.02^c
Crude protein	14.68 ± 0.03^c	11.78 ± 0.07^d	16.49 ± 0.01^b	8.25 ± 0.13^e	18.55 ± 0.02^a
Crude fat	4.26 ± 0.02^d	6.28 ± 0.03^c	8.85 ± 0.14^a	3.22 ± 0.21^e	7.41 ± 0.09^b
Crude fibre	2.29 ± 0.02^b	1.29 ± 0.03^c	2.78 ± 0.06^a	1.30 ± 0.07^c	0.70 ± 0.02^d
Carbohydrate	67.20 ± 0.04^c	69.48 ± 0.03^b	59.33 ± 0.04^e	76.41 ± 0.12^a	64.06 ± 0.12^d
Energy (KJ/100 g)	1528.18 ± 5.01^c	1593.81 ± 7.11^b	1599.84 ± 4.63^b	1535 ± 2.12^c	1658.94 ± 5.27^a
Sodium	1.89 ± 0.00^b	2.27 ± 0.00^a	2.29 ± 0.00^a	2.31 ± 0.07^a	0.77 ± 0.00^c
Potassium	21.20 ± 0.00^b	18.80 ± 0.00^c	21.75 ± 0.00^b	18.20 ± 0.05^c	63.15 ± 0.15^a
Calcium	2.30 ± 0.00^a	1.40 ± 0.00^c	2.40 ± 0.00^a	1.37 ± 0.04^c	2.20 ± 0.00^b
Magnesium	1.99 ± 0.00^b	3.24 ± 0.01^a	3.12 ± 0.00^a	3.11 ± 0.12^a	1.32 ± 0.00^b
Iron	3.85 ± 0.01^a	1.23 ± 0.03^c	1.84 ± 0.02^b	1.19 ± 0.03^c	0.15 ± 0.01^d
Zinc	0.04 ± 0.00^c	0.04 ± 0.00^c	0.05 ± 0.00^b	0.04 ± 0.00^c	0.07 ± 0.00^a
Manganese	0.04 ± 0.00^b	0.04 ± 0.00^b	0.06 ± 0.00^a	0.04 ± 0.00^b	0.06 ± 0.00^a
Copper	0.27 ± 0.00^a	0.04 ± 0.00^b	0.02 ± 0.00^c	0.04 ± 0.00^b	0.02 ± 0.00^c
Na/K	0.09^b	0.12^a	0.11^a	0.12^a	0.01^c

Values are Mean ± SEM. Where: PSC-1 = Soycake: 19.01 %; Cassava fibre: 5.0 %; Unripe plantain:75.99 %. PSC-2 = Soycake: 15.0 %; Cassava fibre: 8.0 %; Unripe plantain: 77.0 %. PSC-3 = Soycake: 25.0 %; Cassava fibre: 8.0 %; Unripe plantain: 67.0 %

Values with different alphabets across the row differ significantly at p < 0.05

CER Cerolina (control), PLT plantain (100 %)