Table. 7. Table 7

Proximate composition of green leafy vegetable extract-enriched crackers produced at a baking temperature of 140°C

No.	Formulation	Moisture (%)	Ash (%)	Crude protein (%)	Fat (%)	Carbohydrate (%)
1	Control	11.80±0.12^d	1.41±0.03^c	18.12±0.62^a	17.75±0.62^a	50.92±0.47^a
2	0.1% acarbose	12.97±0.19^c	1.43±0.02^c	17.80±0.79^a	17.74±0.25^a	50.06±0.42^a
3	0.625% extract	13.57±0.16^b	1.53±0.01^b	17.52±0.14^a	17.64±0.70^a	49.74±0.34^ab
4	1.25% extract	15.28±0.37^a	1.54±0.01^b	17.32±0.59^a	17.46±0.85^a	48.40±0.61^b
5	2.5% extract	15.51±0.12^a	1.69±0.00^a	17.22±0.06^a	17.28±0.62^a	48.30±0.27^b

Values are presented as mean±SD of three technical replicates.

Different superscript letters in the same column (a-d) indicate statistically significant differences (P<0.05).

Prev Nutr Food Sci 2024;29:47~62 https://doi.org/10.3746/pnf.2024.29.1.47