Table 3. Proximate composition of emulsion-type sausage formulated with various levels of freeze-dried yellow paprika powder

Traits (%)	Freeze-dried yellow paprika powder (%)
Traits (%)	0 (control)	1	2	3
Moisture	57.42±0.09^b	57.55±0.17^b	57.91±0.33^b	58.98±0.82^a
Protein	14.80±0.02^a	14.68±0.05^b	14.43±0.04^c	14.23±0.05^d
Fat	24.30±0.72^a	24.21±0.54^a	24.03±0.75^a	22.58±0.95^b
Ash	1.60±0.11^b	1.60±0.10^b	1.65±0.03^ab	1.79±0.06^a

All values are mean±SD.
Means in the same row with different letters are remarkably different (p<0.05).