Table 3.

Nutritional composition of vermicelli

Sample	Ash content (%)	Moisture (%)	Protein (%)	Fat (%)	Crude fiber (%)
Control 1 (refined flour)	0.66 ± 0.04	3.14 ± 0.11	10 ± 0.11	0.7 ± 0.02	0.98 ± 0.01
Pulp residue (5%)	1.08 ± 0.02	4.40 ± 0.10	9.25 ± 0.13	0.2 ± 0.01	0.85 ± 0.02
Pulp residue (10%)	1.77 ± 0.01	4.36 ± 0.09	10.11 ± 0.12	0.31 ± 0.02	1.25 ± 0.03
Pulp residue (15%)	1.82 ± 0.02	4.29 ± 0.12	10.45 ± 0.11	0.31 ± 0.03	1.56 ± 0.02
Pulp residue (20%)	1.89 ± 0.04	4.25 ± 0.11	10.98 ± 0.13	0.32 ± 0.01	1.63 ± 0.01
Pomace (5%)	1.28 ± 0.03	3.54 ± 0.10	9.36 ± 0.14	0.2 ± 0.02	1.48 ± 0.02
Pomace (10%)	1.57 ± 0.02	3.65 ± 0.11	10.10 ± 0.11	0.21 ± 0.03	1.98 ± 0.03
Pomace (15%)	1.69 ± 0.03	3.98 ± 0.12	10.34 ± 0.14	0.21 ± 0.02	2.21 ± 0.01
Pomace (20%)	1.72 ± 0.04	3.72 ± 0.10	11.01 ± 0.13	0.22 ± 0.01	2.50 ± 0.02

Values are the mean ± SD of three replications

Values in different columns differ significantly (P ≤ 0.05)

LSD least significant difference at P < 0.05