. 2018 Sep 17;55(11):4544–4553. doi: 10.1007/s13197-018-3390-9

Table 2.

Chemical of beef patties manufactured with different protein sources

	Soy	Pea	Lentil	Bean	Spirulina	Chlorella	SEM	Sig.
Moisture	70.65	71.34	71.13	71.17	70.76	70.76	0.11	ns
Lipids	6.77	6.67	6.85	6.69	6.94	6.34	0.13	ns
Proteins	18.25	17.84	17.93	17.92	18.06	18.20	0.07	ns
Ash	2.15^a	2.08^b	2.02^c	2.11^b	2.10^b	2.11^b	0.01	***

SEM standard error of the mean. Means with the different superscript letters in a row are differ significantly

Sig significance, ns not significant; ***P < 0.001