. 2021 Aug 5;59(5):2060–2070. doi: 10.1007/s13197-021-05220-3

Table 2.

Proximate composition of meat emulsion formulations and raw materials

Sample¹	Moisture (g/100 g)	Protein (g/100 g)	Fat (g/100 g)
Tfg 2%	61.3 ± 0.12^ab	13.14 ± 0.03^b	17.78 ± 0.2^ab
Tfg 4%	60.45 ± 0.34^ab	17.32 ± 0.05^a	18.68 ± 0.14^a
Dtfg 2%	63.72 ± 0.23^a	14.04 ± 0.80^b	17.63 ± 0.02^ab
Dtfg 4%	60.21 ± 0.45^ab	18.34 ± 0.75^a	18.37 ± 0.04^a
Starch 2%	64.24 ± 0.45^a	11.01 ± 0.46^c	16.78 ± 0.36^b
Meat	72.54 ± 0.68	20.61 ± 1.10	4.96 ± 1.76
Trigonella foenum-graecum seed Powder	10.02 ± 0.06	31.76 ± 0.2	5.37 ± 0.27

All values are mean ± standard deviation of three replicates

^a⁻^cMeans within a row for experimental treatments without a common letter differ significantly (P ≤ 0.05)

¹Samples: Tfg 2%:Trigonella Foenum-Graecum seed powder at percentage 2%; Tfg 4%: Trigonella Foenum-Graecum seed powder at percentage 4%; Dtfg 2%:Defatted Trigonella Foenum Graecum seed powder at percentage 2%; Dtfg 4%:Defatted Trigonella Foenum Graecum seed powder at percentage 4%; Starch 2%: Starch at percentage 2%