Table 1 Proximate composition of pork emulsion-type sausage formulated with various levels of buckwheat powder

Traits	Buckwheat powder (%)
	0 (control)	1	2	3
Moisture	44.75±0.33c	46.77±0.43b	47.95±0.59b	50.33±0.61a
Protein	22.19±0.26a	19.26±0.49b	17.25±0.67c	16.40±0.45c
Fat	25.75±0.36 a	23.27±0.15 b	20.08±1.52 c	18.75±0.17d
Ash	1.97±0.06b	2.07±0.05b	2.03±0.07b	2.22±0.06a

All values are mean±SD.
^a–d Means in the same row with different letters are significantly different (p<0.05).