Table 2. Chemical composition, total energy, and pH of the sausages

Treatments	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Carbohydrate (%)	Dietary fiber¹⁾ (%)	Energy value (kcal/100 g)	pH
C	59.49^c±0.46	15.89^b±0.40	20.05^a±1.09	3.59±0.30	0.98^b±0.38	0.00	248.13^a±4.86	5.98^a±0.01
Q	64.59^a±1.46	17.61^a±1.30	7.96^c±0.33	3.64±0.07	6.20^a±1.31	1.57	158.36^d±6.87	5.94^b±0.01
T	62.40^b±0.64	17.05^ab±0.55	10.72^b±0.92	3.40±0.05	5.47^a±0.92	0.96	189.94^b±4.96	5.93^b±0.01
QT	64.48^a±0.24	16.37^ab±0.10	9.55^bc±0.99	3.59±0.07	4.73^a±0.84	1.28	175.04^c±6.10	5.94^b±0.01

Dietary fiber content was proportionally calculated in dry matter over the amount of flours added to the product formulation.
Means with the different letter in the same column are significantly different (p<0.05).
C, sausages formulated with 20% fat and no flour addition; Q, sausages formulated with 10% fat and 5% QF addition; T, sausages formulated with 10% fat and 5% TF addition; QT, sausages formulated with 10% fat and 2.5% QF+2.5% TF addition; QF, quinoa flour; TF, teff flour.