Table 5. Crude fat, moisture, ash and total solid content of stirred yoghurts fortified with different levels of tomato peel powder (TPP)

	Level of tomato peel powder added
	Before fermentation					After fermentation
	0%	2%	4%	6%	8%	0%	2%	4%	6%	8%
Crude fat	4.00±0.01^A	4.10±0.05^A	4.13±0.02^A	4.15±0.03^A	4.18±0.01^A	4.00±0.02^A	4.10±0.02^A	4.12±0.03^A	4.14±0.06^A	4.16±0.08^A
Moisture	75.51±0.01^A	75.40±0.00^B	68.07±0.01^C	67.54±0.01^D	66.76±0.01^E	75.54±0.00^A	74.51±0.06^AB	73.67±0.01^B	71.51±0.01^C	69.33±0.01^D
Ash	0.75±0.01^A	0.76±0.00^A	0.84±0.00^B	0.87±0.00^B	0.91±0.00^C	0.74±0.00^A	0.77±0.00^AB	0.78±0.00^B	0.80±0.00^BC	0.83±0.00^C
Total solids	24.49±0.01^A	24.59±0.00^B	31.93±0.01^C	32.45±0.01^D	33.24±0.01^E	24.45±0.00^A	25.48±0.06^AB	26.33±0.01^B	28.48±0.01^C	30.67±0.01^D

Data represented as mean±SD (n=3).
Mean values with different letters in the same row (within one incubation type) are significantly different at p<0.05.