Table 5.
Chemical composition of chocolate samples.
| Moisture | Fat | Protein | Ash | Fiber | Carbohydrates | |
|---|---|---|---|---|---|---|
| Sample | (%) | |||||
| WC0 | 0.71 ± 0.02 a | 32.45 ± 0.06 a | 5.28 ± 0.06 a | 1.16 ± 0.06 a | 0.35 ± 0.06 a | 60.01 ± 1.36 a |
| WC5 | 1.39 ± 0.44 b | 29.91 ± 0.21 b | 5.06 ± 0.07 b | 1.14 ± 0.06 b | 3.50 ± 0.28 b | 59.00 ± 0.80 b |
| WC10 | 1.46 ± 0.04 b | 26.59 ± 0.24 c | 4.70 ± 0.07 c | 1.11 ± 0.22 c | 7.11 ± 0.14 c | 59.03 ± 0.11 b |
| WC15 | 1.81 ± 0.02 b | 23.79 ± 0.36 d | 4.44 ± 0.09 d | 1.15 ± 0.11 d | 9.76 ± 0.48 d | 59.05 ± 0.01 b |
Values represent the mean value of 3 measurements. Values followed by the same letter within the same column are not significantly different (p > 0.05) according to Duncan’s test.