Table 1.
Proximate composition and total dietary fiber of chicken sausage with different percentage of banana peel powder
| Composition | Mean ± SD | |||
|---|---|---|---|---|
| BPP0 | BPP2 | BPP4 | BPP6 | |
| Moisture (%) | 70.62 ± 0.34a | 70.12 ± 2.29a | 67.96 ± 0.77bc | 66.94 ± 0.43c |
| Ash (%) | 3.04 ± 1.20c | 3.98 ± 1.72bc | 5.13 ± 0.81ab | 5.77 ± 0.01a |
| Protein (%) | 13.73 ± 0.29a | 12.70 ± 0.62b | 9.87 ± 0.43c | 3.39 ± 0.16d |
| Fat (%) | 9.18 ± 0.75a | 7.67 ± 0.29b | 5.63 ± 1.02c | 4.58 ± 0.36c |
| TDF (%) | 0.83 ± 0.70b | 1.70 ± 0.99a | NA | NA |
a‐cMean ± SD in same row with different superscript indicates that there are significant different (p < .05).
Abbreviations: BPP0, control (without banana peels powder); BPP2, added 2 percent banana peel powder; BPP4, added 4 percent banana peels powder; BPP6, added 6 percent banana peel powder; NA, not available.