Table 2. Composition and chemical parameters of meatballs

	Protein (%)	Fat (%)	Moisture (%)	Ash (%)	Resistant starch (g/100g)	pH	a_w
Flour source
Traditional	16.37^a ± 0.05	10.06^a ± 0.00	60.82^a ± 0.11	3.30^a ± 0.00	0.15^b ± 0.00	5.99^a ± 0.02	0.961^a ± 0.00
Commercial	16.76^a ± 0.17	9.45^a ± 0.21	60.46^a ± 0.12	3.28^a ± 0.00	0.20^a ± 0.01	6.02^a ± 0.00	0.968^a ± 0.00
Modified (10%)	16.66^a ± 0.23	8.14^b ± 0.15	60.55^a ± 0.26	3.20^a ± 0.04	0.21^a ± 0.01	6.01^a ± 0.01	0.966^a ± 0.00

Flour dose in modified meatballs

0% (control)	21.20^a ± 1.07	9.99^a ± 0.01	66.11^e ± 0.51	3.30^a ± 0.00	0.07^e ± 0.01	6.02^e ± 0.00	0.969^a ± 0.00
5%	18.92^b ± 0.34	8.65^b ± 0.16	63.47^d ± 0.18	3.23^a ± 0.02	0.11^d ± 0.00	6.04^a ± 0.03	0.968^a ± 0.00
10%	16.66^c ± 0.23	8.14^b ± 0.15	60.55^c ± 0.26	3.20^a ± 0.04	0.21^c ± 0.01	6.01^a ± 0.01	0.966^a ± 0.00
15%	15.25^cd ± 0.37	8.18^b ± 0.17	58.07^b ± 0.15	3.02^b ± 0.03	0.30^b ± 0.00	5.99^a ± 0.00	0.967^a ± 0.00
20%	13.33^d ± 0.53	8.03^b ± 0.30	54.82^a ± 0.28	2.99^b ± 0.01	0.44^a ± 0.00	5.98^a ± 0.02	0.961^a ± 0.00