Table 1 Proximate composition of flours produced (g/100 g dry matter)
Samples | Banana flour | Okra flour | Stevia flour | Jujube flour |
|---|---|---|---|---|
Moisture | 5.0 ± 0.2b | 5.2 ± 0.3b | 2.3 ± 0.1a | 6.6 ± 0.3c |
Total Ash | 0.9 ± 0.2b | 1.0 ± 0.1b | 1.0 ± 0.1b | 0.7 ± 0.1a |
Simple sugar | 5.7 ± 0.4c | 4.5 ± 0.4b,c | 3.6 ± 0.6a | 17.8 ± 0.4d |
Total sugar | 77.0 ± 0.3c | 67.3 ± 0.5b | 65.1 ± 0.4a | 82.7 ± 0.2d |
Crude fibers | 7.4 ± 0.4b | 23.0 ± 0.7d | 16.8 ± 0.7c | 2.0 ± 0.1a |