Table 2. Effect of wheat sprout on proximate composition and calorie of reduced-fat chicken patties

Traits	Treatments¹⁾

	Control	T1	T2	T3	T4	T5	T6
Moisture content (%)	57.91±0.24^d	60.94±1.63^c	60.25±0.87^c	59.96±0.87^c	65.76±0.95^a	64.23±1.59^a	62.77±1.35^b
Protein content (%)	18.58±1.56^a	18.54±1.02^a	17.48±1.50^ab	17.30±1.67^ab	17.10±0.75^ab	16.81±0.38^b	16.52±1.02^b
Fat content (%)	19.98±1.56^a	15.63±0.35^b	14.85±1.11^c	14.03±1.03^c	11.50±0.35^d	11.20±0.41^d	10.82±0.48^e
Ash content (%)	1.20±0.02^d	1.26±0.07^c	1.87±0.09^b	2.10±0.09^ab	1.29±0.04^c	1.90±0.12^b	2.77±0.62^a
Calorie (kcal)	263.53±5.47^a	229.25±4.62^b	225.25±3.44^b	221.40±3.41^c	189.07±3.89^d	191.05±3.24^d	191.35±2.41^d