Table 2. Proximate composition of meat batter
Treatment
Moisture (%)
Fat (%)
Protein (%)
Ash (%)
Control
61.90
b
18.34
a
18.03
2.58
a
LF
77.14
a
2.96
b
17.75
2.49
b
C0.5
77.29
a
2.86
b
18.04
2.55
a
C1.0
77.21
a
3.35
b
17.60
2.60
a
SEM
1
0.146
0.452
0.287
0.013
Standard error of the least square mean (n=12).
Different letters within the same column represent significant differences (
P
<0.05).