Table 1.
Proximate composition of individual food ingredients (g/100 g, dried weight basis).
| Ingredients | Moisture (%) | Ash | Protein | Fat | Fiber | Carbohydrate |
|---|---|---|---|---|---|---|
| Bee larvae | 8.68 ± 0.17b | 3.66 ± 0.19b | 45.70 ± 0.85b | 24.98 ± 0.12a | 2.74 ± 0.10c | 14.24 ± 0.59c |
| Soybean | 6.04 ± 0.10c | 5.04 ± 0.07a | 50.50 ± 0.50a | 19.53 ± 0.53b | 4.54 ± 0.22a | 14.34 ± 1.13c |
| Red teff | 8.45 ± 0.05b | 3.44 ± 0.04b | 9.79 ± 0.07c | 2.65 ± 0.06d | 3.23 ± 0.10b | 72.44 ± 0.06a |
| White maize | 13.36 ± 0.21a | 0.61 ± 0.19c | 10.10 ± 0.13c | 4.88 ± 0.21c | 1.50 ± 0.06d | 69.55 ± 0.12b |
The results are presented as the SD of the means. Means with different superscripts (alphabets) in the same column are significantly different, P < 0.05.