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. 2020 Aug 31;8(10):5497–5507. doi: 10.1002/fsn3.1847

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.