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The proximate analysis of UPP including moisture content, ash, protein, total fat and total dietary fiber were carried out using the AOAC method (2012). Carbohydrate content was determined by calculation of the following equation: Carbohydrate (%) = 100 – % (protein + fat + moisture + ash). Available carbohydrates were calculated by the subtraction of the carbohydrate and dietary fiber.
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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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