Table 2.

Effects of different treatments on chemical constituents of amaranth seeds.

Treatments	Strain(s) used	Dry matter (%)	Moisture (%)	Crude protein (%)	Crude fiber (%)	Total fat (%)	Total ash (%)	Acid insoluble ash (%)	Carbohydrates (%)
T-1	Control	72.14 ± 1.23	6.92 ± 0.89	13.33 ± 0.68	2.97 ± 0.89	6.06 ± 0.12	2.09 ± 0.36	0.26 ± 0.02	46.06 ± 1.13
T-2	BS-41	92.72 ± 1.87	6.96 ± 0.77	15.04 ± 1.20	3.08 ± 1.02	7.02 ± 0.40	3.02 ± 1.13	0.33 ± 0.04	48.20 ± 0.72
T-3	BS-27	92.85 ± 1.51	7.15 ± 0.67	16.04 ± 0.28	3.20 ± 0.8	7.90 ± 0.57	3.34 ± 1.09	0.36 ± 0.03	55.00 ± 1.00
T-4	BS-58	92.92 ± 0.95	7.05 ± 0.54	15.23 ± 0.64	3.16 ± 0.60	7.80 ± 0.34	3.29 ± 0.63	0.31 ± 0.03	58.00 ± 1.56
T-5	BS-41+BS-27	92.64 ± 1.06	7.08 ± 0.11	15.59 ± 1.33	3.12 ± 0.40	7.55 ± 0.59	3.20 ± 0.29	0.30 ± 0.06	54.66 ± 0.57
T-6	BS-41+BS-58	92.72 ± 0.99	7.24 ± 0.43	15.85 ± 1.00	3.09 ± 0.43	7.38 ± 0.55	2.90 ± 0.27	0.34 ± 0.12	61.33 ± 1.15
T-7	BS-27+BS-58	95.41 ± 0.54	7.26 ± 1.01	16.84 ± 0.80	3.22 ± 0.48	8.33 ± 0.70	3.38 ± 0.74	0.37 ± 0.05	68.66 ± 1.52
T-8	BS-41+BS-27+BS-58	92.82 ± 2.43	7.08 ± 0.86	15.81 ± 1.06	3.04 ± 0.94	7.24 ± 0.35	2.80 ± 0.39	0.330.02	62.03 ± 0.90
P-value (ANOVA)		P < 0.001	P < 0.99	P < 0.016	P < 0.99	P < 0.001	P < 0.39	P < 0.43	P < 0.001

Values are mean of three replicates. 2 g seed for each test (in triplicate) was used.