of wherein ash content was found to
increase with the incorporation of oat bran onto the meatballs,
even up to 20 g/100 g oat bran, given that the least ash contents
were found at the control meatballs. The use of inert filler (SiO2)
incorporated inversely with oat bran as well as improved concentration
of SiO2 at control may, presumably, consolidate the increases
regards to the ash content.