Table 4.
Antinutrient composition of plantain-based functional dough meal supplemented with soybean cake and cassava fibre
| Parameters | Phytate (mg/g) | Oxalate (mg/g) | Tannin (mg/g) | Trypsin (%) | Cyanide (mg/100 g) |
|---|---|---|---|---|---|
| PSC-1 | 12.18 ± 0.81a | 0.45 ± 0.00c | 0.03 ± 0.00d | 13.26 ± 0.22d | 0.27 ± 0.00ab |
| PSC-2 | 8.93 ± 0.01c | 0.68 ± 0.05a | 0.05 ± 0.00c | 21.15 ± 0.17a | 0.30 ± 0.00a |
| PSC-3 | 10.15 ± 0.41b | 0.54 ± 0.00b | 0.07 ± 0.00b | 19.45 ± 0.00b | 0.24 ± 0.00b |
| PLT | 7.28 ± 0.04d | 0.65 ± 0.03a | 0.05 ± 0.00c | 12.22 ± 0.21e | 0.13 ± 0.02c |
| CER | 3.25 ± 0.81e | 0.68 ± 0.05a | 0.11 ± 0.00a | 15.77 ± 0.00c | 0.30 ± 0.00a |
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 column differ significantly at p < 0.05
CER Cerolina (control), PLT plantain (100 %)