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Table 2 Proximate composition (%) and energy value of corn silk–lemon blends (dry weight basis)

From: In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion

Samples A B C D E Ref*
Moisture 4.83 ± 0.25c 6.93 ± 0.96b 6.73 ± 0.39b 7.48 ± 0.46ab 8.40 ± 0.42a < 10
Total ash 2.32 ± 0.03d 2.84 ± 0.05c 3.04 ± 0.06b 3.18 ± 0.07ab 3.25 ± 0.13a > 3
Crude fat 9.48 ± 0.47a 10.14 ± 0.26a 11.01 ± 2.11a 11.32 ± 1.27a 11.78 ± 0.50a 10–15
Crude fibre 11.91 ± 1.39d 18.00 ± 0.60c 18.95 ± 0.32bc 20.29 ± 0.46ab 21.13 ± 0.68a > 3
Crude protein 21.49 ± 0.63c 15.03 ± 0.85bc 14.34 ± 1.64bc 13.24 ± 0.22b 12.05 ± 0.53a 15–28
Carbohydrate 54.80 ± 0.32a 54.00 ± 1.65a 52.66 ± 3.51a 51.97 ± 1.89a 51.80 ± 0.47a > 64
Energy (kcal) 390.48 ± 7.99a 367.36 ± 0.86b 367.10 ± 11.60b 362.70 ± 4.80b 361.42 ± 4.73b > 344
  1. Mean ± standard deviation of three determinations. Values with different superscripts on a row are significantly different at p < 0.05
  2. CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; C: 90% CSF and 10% LF; D: 85%CSF and 15% LF; E: 80% CSF and 20% LF
  3. Ref* FAO (2010) and USDA (2010) Limits