Table 2. Proximate composition (%) of maize ogi fortified with A. viridis liquid extract

Sample¹⁾	Moisture	Protein	Fat	Ash	Fibre	Carbohydrate
Control	8.16±0.01^2)c3)	8.15±0.03^f	2.23±0.02^a	1.73±0.01^f	0.94±0.01^c	78.81±0.02^a
20 mL E	8.11±0.04^c	8.64±0.03^e	2.12±0.02^b	2.03±0.01^e	0.96±0.01^bc	78.14±0.02^b
40 mL E	8.15±0.01^c	9.16±0.03^d	2.03±0.01^c	2.32±0.01^d	0.97±0.01^bc	77.36±0.02^c
60 mL E	8.13±0.01^c	9.62±0.03^c	1.94±0.01^d	2.60±0.01^c	0.99±0.02^b	76.72±0.02^d
80 mL E	8.18±0.01^b	10.15±0.03^b	1.86±0.01^e	2.90±0.02^b	1.01±0.02^ab	75.91±0.02^e
100 mL E	8.28±0.01^a	10.64±0.03^a	1.82±0.01^f	3.15±0.02^a	1.03±0.03^a	75.09±0.03^f

Control, 100% maize ogi flour; 20 mL E, 20 mL A. viridis extract fortified maize ogi flour; 40 mL E, 40 mL A. viridis extract fortified maize ogi flour; 60 mL E, 60 mL A. viridis extract fortified maize ogi flour; 80 mL E, 80 mL A. viridis extract fortified maize ogi flour; 100 mL E, 100 mL A. viridis extract fortified maize ogi flour.
All values are mean±SD (n=3).
Different superscript letters (^a-e) in the same column indicate significant differences (p<0.05).