Proximate composition of U. tuberosus and A. xanthorrhiza flours
Variable
U. tuberosus (%)
A. xanthorrhiza (%)
p values
Humidity
5.93 ± 0.05a
7.60 ± 0.37b
0.025
Fat
0.25 ± 0.00a
1.02 ± 0.16b
0.022
Fiber
14.0 ± 0.00b
4.07 ± 0.09a
0.002
Protein
6.28 ± 0.39a
9.64 ± 0.25b
0.010
Ash
6.25 ± 0.41a
5.16 ± 0.24a
0.093
Carbohydrates
67.04 ± 0.28a
72.28 ± 0.18b
0.004
Data represent the mean ± standard deviation of the experiment. In each row, equal letters indicate that the means are not significantly different (p < 0.05)
Declarations
Acknowledgments
SSP gratefully acknowledges the financial support of the Consejo Nacional de Ciencia y Tecnología de México (CONACyT) for graduate studies.
The authors declare that they have no financial interests or personal relationships that might appear to influence the work presented in this article.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
Funding
This study was funded by the Universidad Autónoma de Coahuila-Mexico [15495] and the Universidad del Cauca-Colombia [7552689]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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