). Each analysis was carried out in triplicates.
Statistical Analysis: The design was completely randomized. Nutritional composition analysis was replicated three times (n = 3). Results presented are mean values of each determination±standard deviation (SD). Analysis of variance was performed by one-way ANOVA procedures (SPSS 12.0 for Windows). Differences between the mean values of the treatments were determined by the least significant difference (LSD) test and the significance was defined at P < 0.05.