Table 2. Proximate composition of malted millet blends with defatted soybean and cinnamon flours

Proximate composition (%)	Malted millet blends¹⁾
Proximate composition (%)	MDSCB1	MDSCB2	MDSCB3
Moisture content	8.74±0.06^2)b	8.82±0.03^b	9.00±0.03^a
Crude protein content	10.08±0.03^c	11.00±0.04^b	12.18±0.03^a
Crude fat content	3.00±0.04^c	3.58±0.05^b	5.75±0.03^a
Ash content	3.56±0.03^a	2.81±0.03^b	2.02±0.04^b
Crude fibre content	1.56±0.04^c	1.85±0.03^b	2.25±0.06^a

MDSCB1, millet flour (75%) + defatted soybeans flour (20%) + cinamon flours (5%); MDSCB2, millet flour (65%) + defatted soybeans flour (30%) + cinamon flours (5%); MDSCB3, millet flour (55%) + defatted soybeans flour (40%) + cinamon flours (5%).
Values are mean±SD (n=3). Means with different superscript letters (^a-c) in the same row are significantly different (p<0.05) by Duncan multiple range test.