Table 2. Proximate compositions of instant pumpkin porridge containing different amount of fermented pumpkin powder
| Substitution level of pumpkin powder1) |
| Control | 0.5% | 1.0% | 2.0% |
| Moisture | 7.42±0.122) | 6.35±0.04 | 6.38±0.05 | 6.43±0.24 |
| Crude protein3) | 7.57±0.14(8.18)4) | 8.96±0.11(9.57) | 8.57±0.22(9.15) | 8.17±0.44(8.73) |
| Crude lipid | 5.16±0.17(5.57) | 4.71±0.20(5.03) | 4.38±0.10(4.68) | 4.12±0.05(4.40) |
| Ash | 4.45±0.11(4.81) | 4.43±0.14(4.73) | 4.28±0.04(4.57) | 4.34±0.13(4.64) |
| Carbohydrate5) | 75.40±0.92(81.44) | 75.55±0.54(80.67) | 76.39±0.63(81.54) | 76.94±0.66(82.23) |
1) Control, pumpkin powder contents before the fermentation; 0.5-2.0%, pumpkin powder contents after the fermentation.
2) Mean±SD (n=3).
3) N×6.25.
4) ( ), Content of crude protein, crude lipid, ash and carbohydrate were calculates on a dry basis.
5) 100-(sum of moisture, crude protein, crude lipid and ash).