Table 3. Proximate composition of chicken sausages as affected by different sources and levels of inulin

Constituents (%)	Formulations							SEM¹⁾
Constituents (%)	Control	GI 1%	GI 2%	GI 3%	CI 1%	CI 2%	CI 3%	SEM¹⁾
Fat	13.67^A	12.89^AB	9.47^C	4.85^D	11.97^B	8.12^C	4.47^D	0.779
Moisture	63.33^D	66.11^CD	67.10^BC	69.74^B	69.20^BC	73.59^A	74.30^A	0.846
Ash	1.01^C	1.12^C	1.17^BC	1.20^BC	1.19^BC	1.38^B	2.24^A	0.087
Protein	9.65^C	9.97^BC	10.24^ABC	10.76^A	10.09^ABC	10.24^ABC	10.44^AB	0.086

Pooled SEM (n=21).
Values in the same row with different superscripts differ significantly (p<0.05).
GI, garlic inulin; CI, commercial inulin.