Table 4.
Nutrition value of chicken bread spread and chicken bread spread-fortified with silkworm pupae.
| Parameters | SP0-40 (Control) | SP50-40 |
|---|---|---|
| Protein (g/100 g) | 20.55 ± 0.47a | 18.83 ± 0.41b |
| Fat (g/100 g) | 8.23 ± 0.01b | 10.60 ± 0.49a |
| Carbohydrate (g/100 g) | 5.77 ± 0.21b | 9.36 ± 0.28a |
| Total fiber (g/100 g) | 0.45 ± 0.01b | 0.70 ± 0.03a |
| Total sugar (g/100 g) | 0.89 ± 0.10a | 0.84 ± 0.01a |
| Moisture (g/100 g) | 63.68 ± 0.25a | 60.21 ± 0.42b |
| Ash (g/100 g) | 1.44 ± 0.05a | 1.56 ± 0.02a |
| Sodium (mg/100 g) | 328.08 ± 0.01a | 324.76 ± 0.01b |
| Calcium (mg/100 g) | 30.73 ± 0.65a | 24.49 ± 0.15b |
| Cholesterol (mg/100 g) | 68.42 ± 0.08b | 89.00 ± 0.07a |
| Energy value (kcal/100 g) | 180.92 ± 1.07b | 203.55 ± 0.71a |
Data are expressed as mean ± standard deviation (n = 3).
SP0-40 (Control): Chicken bread spread without silkworm pupae fortification using the optimum level of coconut oil obtained from experiment 2.
SP50-40: Chicken bread spread with 50% replacement of chicken by silkworm pupae using the optimum level of coconut oil obtained from experiment 2.
Different lowercase superscripts within the same row indicate significant differences (p ≤ 0.05).