Table 8. Proximate composition of chicken nuggets as affected by different levels of roasted sesame seeds1)
| Parameter (%) | Treatments2) |
| Control | SN5 | SN10 |
| Moisture | 50.12±0.032z | 47.17±0.299y | 42.78±0.423x |
| Ash | 2.72±0.045x | 2.86±0.061y | 3.15±0.091z |
| Crude fat | 6.75±0.077x | 8.02±0.111y | 8.84±0.130z |
| Crude protein | 12.01±0.167x | 13.25±0.206y | 14.24±0.276z |
Values represented as mean±SD of six replicates per treatment.
Control, nuggets with 0% RSS (w/w); SN5, nuggets with 5% RSS (w/w); SN10, nuggets with 10% RSS (w/w).
Values in the same row with different superscripts differ significantly (p<0.05).
RSS, roasted sesame seeds.