Table 2. Proximate composition of cassava mash, desiccated coconut, cocoa powder and their mixes

Sample¹⁾	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Fiber (%)	N-free extract (%)
CM	31.11±0.01^2)d	2.51±0.05^f	0.20±0.00^d	2.29±0.02^e	2.03±0.02^e	63.31±0.01^a
CMCF	31.80±0.01^c	3.22±0.01^e	0.26±0.01^d	2.36±0.01^e	2.10±0.03^d	61.46±0.04^b
CMDF	34.43±0.04^b	6.76±0.02^d	8.21±0.05^c	3.73±0.04^c	3.16±0.01^c	46.43±0.02^c
CMDCF	35.21±0.04^a	7.44±0.00^c	8.68±0.04^c	3.53±0.01^d	3.15±0.05^c	44.92±0.01^d
CF	5.28±0.03^f	24.22±0.03^a	17.47±0.05^b	5.11±0.04^b	10.25±0.03^b	38.43±0.03^e
DCF	6.35±0.01^e	10.43±0.05^b	28.90±0.03^a	7.15±0.03^a	15.27±0.02^a	32.75±0.04^f

CM, 70% Cassava mash + 30% water; CMCF, 68% + 2% cocoa powder + 30% water; CMDF, 54% cassava mash + 16% desiccated coconut + 30% water; CMDCF, 52% cassava mash + 16% desiccated coconut + 2% cocoa powder + 30% water; CF, 100% cocoa flour; DCF, 100% desiccated coconut flour.
All values are mean±SD (n=3). Means with different superscript letters (^a-f) in the same row are significantly different (p<0.05) by Duncan multiple range test.