Protein was analyzed by the Kjeldahl method. Total
lipid was determined by the Soxhlet method. Ash was
analysed by burning the sample in a furnace device at
525 C for 5 h. Salt was determined by the Volhard
method. Total dietary fibre was analysed according
AOAC Official Method 991.43 (AOAC, 1998). Carbohydrates
were calculated by difference (100 – water –
protein – total fat – total ash – total dietary fibre).
Sugars were determined enzymatically by a UV method
with a sucrose/D-glucose/D-fructose commercial kit
(Roche-Biopharm, Darmstadt, Germany).