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Table 2 Proximate composition of shallot-enriched plantain biscuits (Dry weight basis)

From: Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

 

Moisture (g/100 g)

Ash (g/100 g)

Crude fibre (g/100 g)

Crude protein (g/100 g)

Crude fat (g/100 g)

†Carbohydrate (g/100 g)

†Energy value (Kcal/100 g)

COMBIS

6.22 ± 0.02e

6.33 ± 0.02e

6.28 ± 0.02f

6.93 ± 0.02f

7.10 ± 0.02e

19.55 ± 0.10e

169.87 ± 0.68e

SB0

7.26 ± 0.01d

7.41 ± 0.01d

7.40 ± 0.01e

8.11 ± 0.02e

7.73 ± 0.01d

25.85 ± 0.29d

205.44 ± 1.17d

SB5

10.01 ± 0.01c

10.24 ± 0.02c

10.24 ± 0.02d

11.32 ± 0.04d

10.92 ± 0.01c

29.12 ± 0.17a

259.99 ± 0.39c

SB10

10.88 ± 0.03b

11.24 ± 0.03b

11.11 ± 0.03c

12.38 ± 0.04c

11.91 ± 0.03b

29.44 ± 0.05a

274.46 ± 0.63a

SB15

10.91 ± 0.01b

11.27 ± 0.02b

11.16 ± 0.01b

12.53 ± 0.02b

11.96 ± 0.02a

28.62 ± 0.02b

272.25 ± 0.15b

SB20

11.02 ± 0.01a

11.41 ± 0.01a

11.28 ± 0.01a

12.81 ± 0.02a

12.10 ± 0.01a

28.22 ± 0.03c

272.14 ± 0.01b

*RDA

 < 10.00

 < 3.00

 < 5.00

 > 14.00

10.00 – 25.00

64.00

344–425

  1. Values are expressed as mean ± SD (n = 3). Values with different letters down the columns are significantly different at p < 0.05.
  2. †Calculated values. COMBIS: Commercial onion biscuit; SB0: 100% Plantain biscuit, SB5: 95% Plantain + 5% Shallot biscuit, SB10: 90% Plantain + 10% Shallot biscuit, SB15: 85% Plantain + 15% Shallot biscuit, SB20: 80% Plantain + 20% Shallot biscuit. *RDA = Recommended Dietary Allowance (Suitor and Murphy 2013; WHO 2003)