Table 2. Proximate composition of fried batter and fried batter with pork loin formulated with various type of dietary fiber

Traits	Treatment				SEM
	Control	WF	BF	OF
Fried batter (%)
Water	14.06c	30.02ab	32.94a	26.75b	2.23
Protein	5.79	5.66	6.20	6.15	3.80
Fat	49.70a	25.66b	15.64c	28.70b	0.10
Ash	1.69b	1.97a	2.04a	1.86ab	0.05
Fried batter with pork loin (%)
Water	48.47b	56.97a	56.35a	55.81a	0.87
Protein	25.04	23.09	24.49	24.89	0.25
Fat	7.94a	6.21b	6.75b	6.08b	0.54
Ash	1.55	1.56	1.62	1.54	0.02

All data shown as mean.
Means on the same row with different letters are significantly different (p < 0.05).
Control, batter without dietary fiber; WF, batter with wheat dietary fiber; BF, batter with bamboo dietary fiber; OF, batter with oat dietary fiber.