Table 3.
Proximate analysis of the developed soup powders with different levels of soy flour (on dry basis)
| Sample | Moisture (%) | Ash (%) | Protein (%) | Fat (%) | Fiber (%) | Carbohydrate (%) | Energy (kcal/100 g) |
|---|---|---|---|---|---|---|---|
| Control (T0) | 2.83 ± 0.04a | 15.77 ± 0.06e | 10.66 ± 0.03e | 1.43 ± 0.03e | 1.10 ± 0.03e | 68.21 ± 0.19a | 328.38 ± 0.37e |
| T1 (5%) | 2.51 ± 0.03b | 15.91 ± 0.05d | 12.57 ± 0.05d | 2.76 ± 0.02d | 1.24 ± 0.02d | 65.01 ± 0.17b | 335.16 ± 0.30d |
| T2 (10%) | 2.30 ± 0.05c | 16.01 ± 0.04c | 15.54 ± 0.06c | 4.10 ± 0.04c | 1.56 ± 0.05c | 60.49 ± 0.24c | 341.02 ± 0.36c |
| T3 (15%) | 1.92 ± 0.02d | 16.19 ± 0.07b | 17.50 ± 0.04b | 5.69 ± 0.06b | 1.75 ± 0.06b | 56.95 ± 0.24d | 348.99 ± 0.32b |
| T4 (20%) | 1.71 ± 0.03e | 16.40 ± 0.04a | 19.97 ± 0.05a | 6.97 ± 0.05a | 2.30 ± 0.07a | 52.65 ± 0.24e | 353.21 ± 0.31a |
Values are means of triplicates ± standard deviation. Values with the same superscript in a column are not significantly different (p > .05).