2.3. Proximate analysis
Protein content was determined by Kjeldahl (AOAC 920.54) using a factor of 6.25. Crude fat was assessed using the AOAC method 920.39, moisture was assessed using the AOAC method 945.15, and ash was determined using the AOAC method 942.05 (AOAC, 2006). Dietary fiber was measured as described by Lee et al. (1992) and total carbohydrates were estimated by difference (meaning 100 − the sum of moisture, protein, fat and ash).