Table 3.
Proximate composition of R. beninensis, P. guineense, and X. aethiopica spices.
| Parameters | R. beninensis | P. guineense | X. aethiopica |
|---|---|---|---|
| Moisture content (%) | 0.71 ± 0.01a | 0.82 ± 0.01b | 1.13 ± 0.02c |
| Crude protein (%) | 3.82 ± 0.08a | 4.83 ± 0.09b | 3.14 ± 0.05c |
| Lipid (%) | 0.39 ± 0.01a | 1.84 ± 0.01b | 13.82 ± 0.04c |
| Ash (%) | 7.43 ± 0.07a | 6.22 ± 0.08b | 6.47 ± 0.08b |
| Crude Fibre (%) | 6.42 ± 0.01b | 6.35 ± 0.04b | 5.36 ± 0.05a |
| Carbohydrate (%) | 81.24 ± 0.25b | 79.93 ± 0.11b | 70.08 ± 0.30a |
Values are expressed as mean ± standard error of mean (X ± S.E.M.) in triplicate. Values with different letters along the same row are significantly different (p < 0.05).