Table 1 Proximate composition (g/100 g DM), energy value (Kcal/100 g) and minerals (mg/100 g) of plantain, soycake, rice-bran and oat-bran flour blends and control samples

Moisture

5.10 ± 0.04^d

5.20 ± 0.02^c

5.10 ± 0.03^d

5.30 ± 0.02^b

5.50 ± 0.05^a

5.60 ± 0.04^a

< 10

Ash

2.00 ± 0.02^e

3.50 ± 0.01^c

4.40 ± 0.05^a

3.00 ± 0.06^d

4.00 ± 0.03^b

2.00 ± 0.04^e

< 3

Fat

2.00 ± 0.02^f

5.00 ± 0.01^e

6.09 ± 0.03^d

6.29 ± 0.05^c

6.87 ± 0.03^b

8.67 ± 0.04^a

10–25

Fibre

1.33 ± 0.02^f

2.20 ± 0.04^e

5.69 ± 0.03^a

3.19 ± 0.04^d

4.97 ± 0.09^b

3.55 ± 0.06^c

< 5

Protein

5.69 ± 0.09^f

16.44 ± 0.04^e

16.52 ± 0.06^d

19.43 ± 0.07^b

19.59 ± 0.04^a

18.01 ± 0.05^c

> 16

Carbohydrates

83.88 ± 0.09^a

67.66 ± 0.04^b

62.20 ± 0.05^c

62.79 ± 0.07^c

59.07 ± 0.03^d

62.17 ± 0.08^c

64

Energy

376.28 ± 0.17^d

381.40 ± 0.21^c

369.69 ± 0.15^e

385.49 ± 0.23^b

376.47 ± 0.10^d

398.75 ± 0.24^a

400–425

 Ca

2.32 ± 0.00^d

2.41 ± 0.01^c

2.24 ± 0.01^e

3.27 ± 0.00^b

4.33 ± 0.01^a

2.38 ± 0.01^c

500

 Mg

2.47 ± 0.00^e

2.54 ± 0.01^d

2.67 ± 0.01^c

2.85 ± 0.01^b

3.54 ± 0.01^a

2.40 ± 0.01^f

76

 P

7.43 ± 0.01^f

24.37 ± 0.01^d

26.27 ± 0.01^c

33.36 ± 0.00^a

29.35 ± 0.01^b

17.31 ± 0.00^e

456

 K

8.51 ± 0.01^e

9.15 ± 0.01^d

9.64 ± 0.01^c

10.12 ± 0.01^b

14.82 ± 0.01^a

7.38 ± 0.00^f

516

 Na

4.27 ± 0.00^d

4.53 ± 0.01^c

4.59 ± 0.01^b

4.57 ± 0.00^b

4.66 ± 0.01^a

3.71 ± 0.00^e

296

 Fe

2.16 ± 0.00^e

2.34 ± 0.01^d

2.83 ± 0.01^b

2.83 ± 0.00^b

2.95 ± 0.01^a

2.53 ± 0.01^c

16

 Zn

2.64 ± 0.00^c

1.53 ± 0.01^f

2.38 ± 0.01^e

2.74 ± 0.01^b

2.84 ± 0.01^a

2.56 ± 0.01^d

3.20

 Cu

0.09 ± 0.01^bc

0.12 ± 0.00^b

0.10 ± 0.01^b

0.15 ± 0.01^a

0.16 ± 0.01^a

0.09 ± 0.01^bc

0.89

 Mn

0.19 ± 0.00^d

0.24 ± 0.00^c

0.31 ± 0.01^a

0.27 ± 0.01^b

0.29 ± 0.01^ab

0.16 ± 0.01^e

1.50

 Na/K

0.50^a

0.49^a

0.48^a

0.45^b

0.31^c

0.50^a

< 1.00

 Ca/P

0.31^a

0.10^c

0.09^c

0.10^c

0.15^b

0.09^c

> 1.00