. 2019 Oct 31;39(5):742–755. doi: 10.5851/kosfa.2019.e62

Table 2. Proximate composition of cooked sausages formulated with various levels cacao bean husk powder (g/100 g).

Traits g/100 g)	Adding levels of cacao bean husk powder (%)
Traits g/100 g)	0 (control)	0.25	0.5	0.75	1	2
Moisture	53.00±0.43^d	53.50±0.51^c	53.80±0.20^b	54.42±0.34^ab	54.63±0.21^a	54.46±0.32^a
Protein	21.10±0.10^a	20.06±0.21^b	19.30±0.30^c	18.53±0.25^d	18.50±0.10^d	18.56±0.12^d
Fat	22.70±1.05	22.73±1.04	22.72±0.33	23.00±2.72	23.07±0.73	23.83±2.10
Ash	1.90±0.20	1.92±0.34	1.88±0.41	1.90±0.17	1.93±0.51	1.90±0.26

All values are mean±SD.

^a-d

Mean in the same row with different letter are significantly different (p<0.05).