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Table 3 Proximate analysis of raw components and extruded products (%)

From: Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder

Types

Moisture

Protein

Fat

Ash

Crude fiber

Carbohydrate

Raw materials

 Corn grifts

12.6 ± 0.12a

8.88 ± 0.22d

3.55 ± 0.44e

0.65 ± 0.32c

2.24 ± 0.54e

74.29 ± 0.16a

 Pay leaves

12 ± 0.10b

9.8 ± 0.20a

9.0 ± 0.34a

3.7 ± 0.01a

25 ± 0.25a

65.5 ± 0.55d

 Turmeric

8.9 ± 0.02d

9.5 ± 0.11b

6.8 ± 0.21c

3.2 ± 0.01b

23 ± 0.16b

71.55 ± 0.15c

 Ginger

9.0 ± 0.01d

9.0 ± 0.13c

5.6 ± 0.30d

3.3 ± 0.01b

13 ± 0.65d

73.1 ± 0.22b

 Herbal mixtures

9.8 ± 0.02c

9.5 ± 0.11b

7.2 ± 0.21b

3.4 ± 0.02b

20.5 ± 0.33c

70.1 ± 0.35c

Extruded products

 Control

5.18 ± 0.42c

8.7 ± 0.12b

3.45 ± 0.01bc

1.62 ± 0.52c

0.89 ± 0.23d

81.05 ± 0.34a

 T1

5.73 ± 0.31b

8.9 ± 0.22b

3.61 ± 0.13b

2.8 ± 0.11a

1.61 ± 0.34b

78.96 ± 0.32b

 T2

5.8 ± 0.32b

8.72 ± 0.12b

3.55 ± 0.02b

2.35 ± 0.31b

0.99 ± 0.11d

79.58 ± 0.62b

 T3

6.08 ± 0.35a

8.63 ± 0.12b

3.37 ± 0.03c

2.4 ± 0.43b

1.03 ± 0.01c

80 ± 0.63c

 T4

5.73 ± 0.31b

9.62 ± 0.35a

3.84 ± 0.02a

2.8 ± 0.11a

1.91 ± 0.53a

78.01 ± 0.23b

  1. Control: plain extruded product. T1, T2, T3 and T4: extruded product fortified with 3% (w/w) of bay leaves, turmeric, ginger and and mixture formula contains 3% of the three herbs’ mixture mentioned (1:1:1), respectively