From:  Development of a healthy cookie using lemon peel powder

 Proximate composition of cookies (%).

SampleMoistureAshProteinFatCarbohydrateCrude fibre
Control8.99 ± 0.82a0.85 ± 0.04b6.70 ± 0.06bc17.49 ± 1.24a65.97 ± 0.41a0.68 ± 0.21b
LPP-29.06 ± 0.77a0.87 ± 0.06b7.00 ± 0.36ab17.24 ± 0.20a65.83 ± 1.17a0.76 ± 0.08b
LPP-48.03 ± 0.31a0.87 ± 0.05b7.27 ± 0.43a17.97 ± 0.09a65.86 ± 1.21a0.71 ± 0.03b
LPP-68.33 ± 0.39a0.88 ± 0.05b6.97 ± 0.20ab17.65 ± 0.10a66.17 ± 0.64a0.99 ± 0.06a
LPP-88.33 ± 0.40a0.91 ± 0.04b6.72 ± 0.12bc18.03 ± 0.37a66.01 ± 0.61a1.00 ± 0.08a
LPP-108.70 ± 0.65a1.01 ± 0.04a6.47 ± 0.07c18.24 ± 0.31a65.58 ± 0.67a1.01 ± 0.09a

Different letters in the column indicate a significant difference (p < 0.05). LPP: lemon peel powder; LPP-2: 2%; LPP-4: 4%; LPP-6: 6%; LPP-8: 8%; LPP-10: 10%.