Table 1 Raw materials and product proximate compositions.

From: Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera

S/no

Analysis

Method

1

Moisture content

AOAC 925.10

2

Ash content

AOAC 923.03

3

Protein content

AOAC 979.09

4

Crude fiber

AOAC 962.09

5

Fat content

AOAC 920.39

6

Carbohydrate content

100-(% moisture + %fiber + % ash + %protein)

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