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Table 5 Moisture, protein, fat, carbohydrate, ash, dietary fiber and energy density from the diets

From: The addition of whole soy flour to cafeteria diet reduces metabolic risk markers in wistar rats

Nutritional values AIN-93 M CAF CAFS
Moisture (%) 32.20a ± 0.08 23.25b ± 0.45 19.80c ± 0.02
Protein (g/100 g) 9.52c ± 0.52 13.52b ± 0.74 21.28a ± 0.05
Fat (g/100 g) 2.25c ± 0.65 27.19a ± 0.28 24.74b ± 0.07
Carbohydrate (g/100 g) 49.15a ± 1.16 29.88b ± 0.74 25.82c ± 0.06
Ash (g/100 g) 1.87c ± 0.02 3.13b ± 0.14 3.67a ± 0.07
Dietary Fiber (g/100 g) 5.00a ± 0.13 3.02c ± 0.03 4.69b ± 0.02
Energy density (kcal/g) 2.55c ± 0.03 4.18a ± 0.01 4.11b ± 0.01
  1. Results are expressed as mean ± SD. AIN-93 M diet: negative control group (n = 10/group); cafeteria diet (CAF): positive control group (n = 10/group); and caferia diet with whole soybean flour (CAFS) (n = 10/group). To compare the experimental groups Tukey test was used. For each evaluated characteristic means followed by the same letter in the line are not significantly different at 5% probability.