Development of a Sauce Using Gymnema sylvestre Leaves

Table 1

The proximate composition of the G. sylvestre leaves and sauce product.

Proximate value	Amount (g/100 g wet basis)
	G. sylvestre leaves	Sauce
Moisture	79.69 ± 1.78	73.54 ± 1.68
Total solids	20.31 ± 1.78	26.45 ± 1.68
Carbohydrate	7.17 ± 2.44	19.92 ± 2.59
Crude protein	10.29 ± 0.76	2.61 ± 0.58
Ash	2.04 ± 0.80	2.98 ± 0.44
Crude fiber	0.29 ± 0.01	0.88 ± 0.04
Crude fat	0.50 ± 0.14	0.05 ± 0.01

The values are Mean ± SD of three independent determinations.