Table 2 Effect of pumpkin on pH, cooking yield, emulsion stability and proximate composition of chicken sausages (Mean ± SE) ^*

6.38^c ± 0.02

6.30^b ± 0.05

6.25^b ± 0.01

6.12^a ± 0.02

92.63^d ± 0.08

92.13^c ± 0.08

91.20^b ± 0.13

89.94^a ± 0.08

91.96^c ± 0.19

91.86^c ± 0.24

89.89^b ± 0.12

89.00^a ± 0.25

63.11^a ± 0.26

66.02^b ± 0.25

66.82^c ± 0.28

67.63^d ± 0.07

16.85^b ± 0.12

16.55^b ± 0.13

16.14^a ± 0.02

15.81^a ± 0.16

13.78^bc ± 0.15

13.83^c ± 0.02

13.56^b ± 0.02

13.23^a ± 0.02

0.72^a ± 0.02

0.93^b ± 0.03

1.11^c ± 0.02

1.81^d ± 0.01

2.81^d ± 0.02

2.71^c ± 0.02

2.54^b ± 0.02

2.36^a ± 0.02