Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution

Table 2

Proximate compositions, cyanide, and sodium contents of the various spaghetti products.

Components	WFS	CWFS	CDWFS	CSP
	Proximate composition (g/100 g)^1
Moisture	^a,b	^a	^a,b	^c
Ash	^a	^b	^c	^d
Total fat	^a	^b	^c	^d
Protein	^a	^b	^c	^d
Crude fiber	^a	^a	^a	^b
Total carbohydrate	^a	^b	^c	^b
Energy (kcal/100 g)	^a	^b	^a	^a
	Sodium content (mg/100 g)^1
Sodium	^a	^b	^c	^d
	Cyanide content (mg HCN/kg)^1
Cyanide (uncooked spaghetti)	—			—
Cyanide (cooked spaghetti)	—			—

¹Values reported are (SD) for three replications for each spaghetti product. Means with different superscript letters within the same row are significantly different . WFS = wheat flour-based spaghetti; CWFS = cassava flour-wheat flour-based spaghetti; CDWFS = cassava dough-wheat flour-based spaghetti; CSP = wheat semolina-based commercial spaghetti product.