Table 2. Carbohydrate content of ginger, turmeric, locust bean, and the natural bouillon cubes samples

Sample	Total free Sugar (%)	Starch (%)	Amylose (%)	Amylopectin (%)	Amylose/Amylopectin
Ingredients
Ginger	10.43±0.06^1)b2)	55.09±0.71^b	13.90±0.07^a	86.10±0.08^c	0.16±0.00^a
Turmeric	12.50±0.15^c	61.54±0.78^c	14.41±0.09^b	85.59±0.90^b	0.17±0.00^a
Locust Beans	9.56±0.13^a	47.97±0.97^a	18.83±0.06^c	81.17±0.06^a	0.23±0.00^b
Nature bouillon cubes
GLT³⁾	42.61±0.42^c	57.61±15.76^b	80.01±10.34^b	19.99±10.34^a	4.80±1.33^b
LCT	41.17±0.07^bc	58.83±8.29^b	81.65±0.06^b	18.35±0.06^a	4.45±0.20^b
GTC	38.22±0.12^a	47.46±1.06^a	85.35±0.62^b	14.65±0.62^a	5.84±0.28^b
GLC	42.17±1.80^c	62.37±3.68^b	83.68±0.04^b	16.32±0.04^a	5.13±0.01^b
GLTC	40.31±0.27^b	55.84±0.51^b	64.94±0.16^a	35.06±0.16^b	1.85±0.15^a

All values are mean±SD (n=3).
Values with different lowercase superscript letters along the same column differ significantly (Duncan’s multiple range test, p<0.05).
GLT, ginger, locust bean, and turmeric blend; LCT, locust bean, crayfish, turmeric; GTC, ginger, turmeric, and crayfish blend; GLC, blend of ginger, locust beans, and crayfish; GLTC, ginger, locust beans, turmeric, and crayfish blend.