Table 2. The proximate composition of breakfast sausage with different ratio of WSP and ISP

	Control	T1	T2	T3	T4	T5
Moisture (%)	61.12±0.81^f	62.16±0.58^e	62.56±0.76^d	63.47±0.42^c	63.97±0.23^b	64.68±0.34^a
Protein (%)	12.27±1.72^c	13.86±0.70^b	14.30±0.97^a	14.27±0.98^a	14.40±1.22^a	14.15±1.04^a
Fat (%)	21.49±0.55	21.16±0.79	21.58±0.79	21.00±0.87	21.78±1.10	21.50±0.32
Ash (%)	1.87±0.13	1.92±0.23	1.96±0.13	1.86±0.22	1.99±0.10	1.91±0.03