Table 1. Proximate composition of pork emulsion-type sausage formulated with various levels of cinnamon powder

Traits	Cinnamon powder (%)
Traits	0 (control)	1	3	5
Moisture (%)	58.17 ± 0.11^a	56.81 ± 1.47^ab	55.66 ± 0.31^b	57.42 ± 0.60^ab
Fat (%)	24.67 ± 2.52	24.00 ± 0.00	24.67 ± 0.58	24.00 ± 0.00
Protein (%)	15.85 ± 0.51^a	14.40 ± 0.17^bc	14.94 ± 0.50^b	14.00 ± 0.34^c
Ash (%)	2.26 ± 0.01	2.20 ± 0.06	2.20 ± 0.08	2.29 ± 0.02

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).