Table 3 Proximate composition of the cookies as affected by the incorporation of shea fruit pulp

Moisture (%)

5.90 ± 0.08^d

5.31 ± 0.06^c

5.08 ± 0.19^c

4.70 ± 0.14^c

3.98 ± 0.07^b

3.25 ± 0.05^a

Crude fat (g)

25.37 ± 0.07^a

25.81 ± 0.03^ab

26.11 ± 0.08^bc

26.42 ± 0.05^bcd

26.76 ± 0.06^cd

27.09 ± 0.04^d

Crude protein (g)

9.94 ± 0.12^d

9.63 ± 0.12^d

9.22 ± 0.05^c

8.78 ± 0.23^b

8.51 ± 0.10^ab

8.20 ± 0.06^a

Total ash (g)

1.94 ± 0.03^a

2.37 ± 0.04^b

2.77 ± 0.06^c

3.19 ± 0.07^d

3.63 ± 0.03^e

4.10 ± 0.03^f

Crude fibre (g)

0.38 ± 0.02^a

0.97 ± 0.01^b

1.32 ± 0.01^c

1.70 ± 0.03^d

2.11 ± 0.01^e

2.53 ± 0.01^f

Available carbo.(g)

56.47 ± 0.18^b

55.91 ± 0.13^ab

55.50 ± 0.20^ab

55.21 ± 0.15^ab

55.01 ± 0.12^ab

54.83 ± 0.16^a

Energy value (kcal)

493.97 ± 0.84^a

494.45 ± 0.49^a

493.87 ± 0.92^a

493.74 ± 0.53^a

494.92 ± 0.76^ab

495.89 ± 0.61^b