Table 3. Proximate analysis of sausages added with eggplant powder in different drying methods and level

	Moisture (%)	Fat (%)	Protein (%)
Treatments
CTL	64.4±1.26^a	18.8±1.06^a	14.6±0.48^b
REF	64.5±1.36^bc	19.1±1.09^a	15.2±0.38^a
O1	65.3±1.39^abc	18.0±1.61^b	14.6±1.01^b
O2	65.3±1.47^ab	17.8±1.79^b	15.3±1.22^a
F1	65.5±1.46^a	17.7±1.51^b	14.9±0.68^ab
F2	65.5±1.53^a	17.4±1.51^b	15.4±0.79^a
Days
0	66.4±1.61^A	17.3±1.87^C	14.7±0.59^A
3	65.7±1.37^AB	17.3±1.49^C	15.2±1.03^A
7	64.5±1.40^CD	18.5±1.28^AB	15.1±0.73^A
14	65.2±1.38^BC	17.9±1.35^BC	15.0±0.69^A
21	65.4±1.16^B	17.9±1.16^BC	15.0±0.57^A
28	64.1±0.87^D	18.7±1.75^AB	15.1±1.06^A
35	64.2±0.99^D	19.4±0.82^A	14.9±0.70^A

Means with different superscript among treatments are significantly different at p<0.05.
Means with different superscript among storage days are significantly different at p<0.05.
CTL, control without antioxidants; REF, sausage mixed with 0.1% ascorbic acid; O1, sausage mixed with 0.25% oven dried eggplant powder; O2, sausage mixed with 0.5% oven dried eggplant powder; F1, sausage mixed with 0.25% freeze-dried eggplant powder; F2, sausage mixed with 0.5% freeze dried eggplant powder.