Table 2 Chemical composition and total carotenoids analyzed for raw materials.

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

Raw materials

Energy (kcal/100 g)

Moisture (%)

Ash (%)

Crude protein (%)

Crude fat (%)

Crude fiber (%)

COH (%)

Total carotenoid (µg/100 g)

Tef

354.85 ± 0.34a

10.02 ± 0.29a

2.19 ± 0.11a

10.66 ± 0.26a

2.33 ± 0.38b

1.99 ± 0.00a

72.81 ± 0.58a

ND

Sorghum

356.08 ± 0.61b

9.49 ± 0.34b

1.70 ± 0.62b

9.93 ± 0.28a

2.00 ± 0.12a

2.29 ± 0.00a

74.59 ± 0.40b

ND

Carrot

29.32 ± 0.32a

88.62 ± 2.16a

1.95 ± 0.07a

0.78 ± 0.08a

0.24 ± 0.05a

2.40 ± 0.36a

6.01 ± 1.91a

8920.67 ± 9.02a

  1. All values are mean ± STDEV on dry basis except moisture (wet basis), ND Note detected.
  2. a,b,c,d,e,f,gMeans ± standard deviations with different letters after data within a column represent differences at 95% probability levels.