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Table 2 Proximate composition (% DW basis) and energy value of sorghum-Cardaba banana-defatted sesame seed meal flour blends and cookies

From: Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies

Samples

Moisture content

Crude Protein

Total Ash

Crude Fibre

Crude Fat

Carbohydrate

Gross Energy (Kcal/100 g)

Flours

 WF100 (control)

7.05 ± 0.07d

11.11 ± 0.01h

1.74 ± 0.01d

1.22 ± 0.01a

4.21 ± 0.04h

81.72 ± 0.13a

398.25 ± 2.96f

 SF50

7.66 ± 0.05c

16.26 ± 0.07d

3.85 ± 0.02b

3.56 ± 0.01e

8.62 ± 0.19c

67.71 ± 0.17f

414.46 ± 0.85a

 SF55

7.45 ± 0.04e

18.74 ± 0.11c

3.82 ± 0.03b

3.97 ± 0.01h

8.91 ± 0.01b

64.56 ± 0.08g

408.05 ± 1.78bc

 SF60

7.66 ± 0.04d

19.98 ± 0.14b

3.58 ± 0.01c

3.89 ± 0.02c

9.13 ± 0.01a

63.42 ± 1.03h

409.44 ± 1.11b

 SF65

7.65 ± 0.13cd

20.42 ± 0.05a

3.58 ± 0.02c

4.61 ± 0.04d

9.15 ± 0.08a

62.24 ± 0.15h

411.21 ± 2.49ab

 CBF50

7.76 ± 0.08c

15.99 ± 0.18e

3.84 ± 0.01ab

3.25 ± 0.01g

7.63 ± 0.15d

69.29 ± 1.89def

414.29 ± 1.77a

 CBF55

7.86 ± 0.07b

15.09 ± 0.09f

3.97 ± 0.06a

3.29 ± 0.01f

6.33 ± 0.09e

71.32 ± 0.45d

404.67 ± 1.09d

 CBF60

7.86 ± 0.02b

11.40 ± 0.08g

3.98 ± 0.02a

3.11 ± 0.16b

5.18 ± 0.16f

76.33 ± 0.22c

399.44 ± 2.25f

 CBF65

8.56 ± 0.01a

10.96 ± 0.11hi

3.97 ± 0.09a

3.04 ± 0.11f

4.60 ± 0.19g

77.43 ± 0.09b

403.18 ± 0.43e

Cookies

 WC100 (control)

3.91 ± 0.37b

11.94 ± 0.25i

1.56 ± 0.06g

1.01 ± 0.25a

10.53 ± 0.04e

74.96 ± 0.28a

441.99 ± 1.87a

 SC50

1.98 ± 0.28f

20.54 ± 0.13e

2.06 ± 0.16f

3.37 ± 0.31a

10.66 ± 0.09d

63.37 ± 0.06f

424.53 ± 0.68b

 SC55

1.83 ± 0.53f

23.72 ± 0.36bc

2.52 ± 0.05d

3.34 ± 0.05e

11.72 ± 0.04a

58.70 ± 0.52gh

423.08 ± 1.71bc

 SC60

1.88 ± 0.13f

23.89 ± 0.12b

2.55 ± 0.19de

3.38 ± 0.03de

11.30 ± 0.03bc

58.88 ± 0.61g

420.78 ± 1.68de

 SC65

2.43 ± 0.05d

24.25 ± 0.25a

2.01 ± 0.12f

3.41 ± 0.15d

11.42 ± 0.51ab

58.91 ± 0.44g

422.27 ± 1.82cd

 CBC50

1.89 ± 0.41f

21.93 ± 0.72d

3.34 ± 0.04c

3.37 ± 0.02de

10.66 ± 0.03d

60.70 ± 0.10e

423.36 ± 0.38c

 CBC55

3.64 ± 0.44c

18.91 ± 0.65f

2.46 ± 0.01e

3.72 ± 0.12bc

9.83 ± 0.15f

65.08 ± 0.52d

419.58 ± 2.02def

 CBC60

5.21 ± 0.71a

15.89 ± 0.82g

3.60 ± 0.15b

3.82 ± 0.23b

9.54 ± 0.14g

67.15 ± 0.27c

415.03 ± 3.4fg

 CBC65

2.24 ± 0.19e

14.39 ± 0.49h

3.89 ± 0.05a

3.77 ± 0.09b

9.39 ± 0.10gh

68.56 ± 0.48b

416.61 ± 0.75g

 *RDA

≤10.00

>  14.00

<  3.00

<  5.00

10.00–25.00

64.00

344–425

  1. Mean ± SD, n = 3. Mean values followed by different superscripts within columns are significantly different by Duncan’s multiple range tests (P ≤ 0.05) as separately compared across flour blends and cookies
  2. Keys: WF100 100% wheat flour (control), WC100 100% wheat cookies (control), SF50 - 50:45:5, SF55 - 55:40:5, SF60 - 60:35:5, SF65 - 65:30:5, CBF50 - 45:50:5, CBF55 - 40:55:5, CBF60 - 35:60:5, CBF65 - 30:65:5 of SF:CBF:SM, respectively, while F is replaced with C accordingly for corresponding cookies
  3. *RDA Recommended Dietary Allowance (Suitor & Murphy 2013; WHO/FAO Consultation 2003)