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Table 5 Proximate composition (g/100 g) of jack fruit seed flour (JFSF), mung bean flour (MBF), optimized extruded snack and regular rich and corn snack

From: Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology

Parameter

Jackfruit seed flour

(JFSF)

Mung bean flour

(MBF)

Control snack

Optimized extruded snack

Moisture (%)

10.02 ± 0.53

9.15 ± 0.14

3.63 ± 0.03

2.87 ± 0.05***

Protein (%)

12.81 ± 0.14

23.78 ± 0.07

6.7 ± 0.03

15.32 ± 0.02***

Fat (%)

1.24 ± 0.22

1.56 ± 0.13

3.18 ± 0.13

3.17 ± 0.16**

Ash (%)

3.01 ± 0.09

4.95 ± 0.04

2.13 ± 0.01

3.78 ± 0.03

Carbohydrate

72.92 ± 0.71

60.56 ± 0.58

84.36 ± 0.61

77.86 ± 0.64

Crude Fibre (%)

2.57 ± 0.03

1.67 ± 0.01

1.47 ± 0.02

3.32 ± 0.05***

Iron (mg/100 g)

1.72 ± 0.36

1.03 ± .0.09

3.51 ± 0.39

22.359 ± .044**

  1. ***Significant at p < 0.001; **Significant at p < 0.01; *Significant at p < 0.05; ns-non significant at p > 0.05