Table 3. The effect of salt concentration and elephant foot yam flour on proximate composition of the gels

Elephant foot yam flour (%)	Salt concentration (%)	Moisture (%)	Crude protein (%)	Crude fat (%)	Ash (%)
5	0.5	89.72 ± 0.93	0.55 ± 0.49	0.05 ± 0.01	2.20 ± 0.57
	1.0	88.18 ± 1.98	0.43 ± 0.10	0.06 ± 0.01	1.93 ± 0.13
	1.5	89.61 ± 0.34	0.43 ± 0.11	0.04 ± 0.01	1.99 ± 0.12
	2.0	89.28 ± 0.14	0.37 ± 0.21	0.07 ± 0.03	2.12 ± 0.10
	Mean	76.62 ± 1.47a	0.45 ± 0.58a	0.06 ± 0.02	2.06 ± 0.77a
10	0.5	82.12 ± 0.20	0.68 ± 0.11	0.03 ± 0.02	2.45 ± 0.21
	1.0	82.26 ± 0.46	0.62 ± 0.28	0.05 ± 0.02	2.40 ± 0.90
	1.5	82.25 ± 0.48	0.75 ± 0.01	0.04 ± 0.01	2.29 ± 0.15
	2.0	82.11 ± 0.07	0.86 ± 0.10	0.04 ± 0.02	2.42 ± 0.15
	Mean	82.19 ± 1.07b	0.73 ± 0.61b	0.04 ± 0.02	2.39 ± 0.77b
15	0.5	76.75 ± 0.33	0.92 ± 0.19	0.03 ± 0.02	2.31 ± 0.46
	1.0	77.04 ± 0.76	0.80 ± 0.21	0.05 ± 0.02	2.70 ± 0.23
	1.5	76.61 ± 1.40	0.86 ± 0.11	0.04 ± 0.03	2.66 ± 0.16
	2.0	76.10 ± 0.73	0.93 ± 0.18	0.05 ± 0.01	2.65 ± 0.33
	Mean	89.21 ± 1.30c	0.80 ± 0.65b	0.04 ± 0.02	2.58 ± 0.83b

Data are presented as mean ± standard deviation.
Means within the same column are significantly different (p < 0.05).