Table 1. Proximate composition of emulsion-type sausage added with basil and garlic powder

Traits	Treatment
Traits	Control	B1G3	B2G2	B3G1
Water (%)	50.28 ± 2.93^b	53.70 ± 0.73^ab	55.05 ± 2.56^a	53.47 ± 1.99^ab
Fat (%)	23.30 ± 4.39^a	15.78 ± 3.71^ab	9.35 ± 3.96^b	9.58 ± 3.56^b
Protein (%)	16.95 ± 0.39^a	15.81 ± 0.55^b	15.89 ± 0.27^b	15.81 ± 0.17^b
Ash (%)	2.08 ± 0.02^c	2.28 ± 0.01^b	2.32 ± 0.07^b	2.49 ± 0.04^a

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).
Control: basil 0%, garlic 0%; B1G3: basil 1%, garlic 3%; B2G2: basil 2%, garlic 2%; B3G1: basil 3%, garlic 1%.