## 3 Results and Discussion
### The Proximate Composition of Sausages
The moisture content of the samples analysed was significantly influenced (\(p<0.05\)) by the treatments applied and  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{6}{c}{**Chemical Parameters**} \\ \cline{2-9}  & **Moisture** & **Protein** & **Lipids** & **Ash** & **Chloride Content** & **Carbohydrates** & **Energy Value** \\  & **(g/100 g)** & **(g/100 g)** & **(g/100 g)** & **(g/100 g)** & **(g/100 g)** & **(g/100 g)** & **(g/100 g)** \\ \hline SC & 49.583 \(\pm\) 1.546 \({}^{\ast}\) & 19.550 \(\pm\) 0.361 \({}^{\ast}\) & 25.462 \(\pm\) 0.754 \({}^{\circ}\) & 2.390 \(\pm\) 0.050 \({}^{\mathrm{h}}\) & 2.110 \(\pm\) 0.048 \({}^{\mathrm{a}\mathrm{b}}\) & 0.905 & 310.979 \\ \hline SDC & 47.982 \(\pm\) 1.325 \({}^{\ast}\) & 19.580 \(\pm\) 0.379 \({}^{\ast}\) & 26.483 \(\pm\) 0.768 \({}^{\ast}\) & 2.380 \(\pm\) 0.050 \({}^{\mathrm{h}}\) & 2.180 \(\pm\) 0.049 \({}^{\ast}\) & 1.395 & 322.247 \\ \hline SDCN & 47.872 \(\pm\) 1.321 \({}^{\ast}\) & 19.490 \(\pm\) 0.352 \({}^{\ast}\) & 26.462 \(\pm\) 0.759 \({}^{\ast}\) & 2.360 \(\pm\) 0.049 \({}^{\ast}\) & 2.160 \(\pm\) 0.049 \({}^{\ast}\) & 1.656 & 322.742 \\ \hline SSC & 48.869 \(\pm\) 1.487 \({}^{\mathrm{h}}\) & 19.370 \(\pm\) 0.344 \({}^{\mathrm{a}\mathrm{b}}\) & 26.115 \(\pm\) 0.744 \({}^{\mathrm{b}}\) & 2.450 \(\pm\) 0.057 \({}^{\mathrm{h}}\) & 2.120 \(\pm\) 0.048 \({}^{\mathrm{a}\mathrm{b}}\) & 1.076 & 316.818 \\ \hline SSCN & 48.459 \(\pm\) 1.477 \({}^{\mathrm{h}}\) & 19.420 \(\pm\) 0.358 \({}^{\mathrm{a}\mathrm{b}}\) & 26.082 \(\pm\) 0.731 \({}^{\mathrm{h}}\) & 2.410 \(\pm\) 0.051 \({}^{\mathrm{h}}\) & 2.140 \(\pm\) 0.047 \({}^{\mathrm{a}\mathrm{b}}\) & 1.489 & 318.374 \\ \hline DSDYBP80 & 47.872 \(\pm\) 1.269 \({}^{\ast}\) & 19.090 \(\pm\) 0.305 \({}^{\mathrm{a}\mathrm{b}}\) & 25.547 \(\pm\) 0.699 \({}^{\mathrm{a}\mathrm{b}}\) & 2.457 \(\pm\) 0.053 \({}^{\mathrm{a}\mathrm{b}}\) & 2.100 \(\pm\) 0.047 \({}^{\mathrm{a}\mathrm{b}}\) & 2.934 & 318.019 \\ \hline DSDYBP890 & 47.452 \(\pm\) 1.289 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}\mathrm{d}\mathrm{a}}\) & 18.930 \(\pm\) 0.311 \({}^{\mathrm{a}\mathrm{d}\mathrm{d}\mathrm{a}}\) & 25.334 \(\pm\) 0.692 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.664 \(\pm\) 0.061 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.150 \(\pm\) 0.050 \({}^{\mathrm{a}\mathrm{b}}\) & 3.470 & 317.606 \\ \hline DSDYBP8180 & 47.023 \(\pm\) 1.275 \({}^{\mathrm{a}\mathrm{b}}\) & 18.870 \(\pm\) 0.365 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 25.113 \(\pm\) 0.685 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.877 \(\pm\) 0.068 \({}^{\mathrm{a}\mathrm{d}}\) & 2.120 \(\pm\) 0.049 \({}^{\mathrm{a}\mathrm{b}}\) & 3.997 & 317.485 \\ \hline DSDYBP820 & 46.882 \(\pm\) 1.166 \({}^{\mathrm{a}\mathrm{b}}\) & 18.750 \(\pm\) 0.391 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 25.049 \(\pm\) 0.654 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.998 \(\pm\) 0.076 \({}^{\mathrm{a}\mathrm{b}}\) & 2.130 \(\pm\) 0.048 \({}^{\mathrm{a}\mathrm{b}}\) & 4.191 & 317.205 \\ \hline SSDYBP850 & 47.697 \(\pm\) 1.348 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 19.110 \(\pm\) 0.358 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 25.504 \(\pm\) 0.703 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.504 \(\pm\) 0.055 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.180 \(\pm\) 0.050 \({}^{\mathrm{a}\mathrm{b}}\) & 3.005 & 317.996 \\ \hline SSDYBP90 & 47.489 \(\pm\) 1.336 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}\mathrm{d}\mathrm{a}}\) & 18.990 \(\pm\) 0.322 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 25.338 \(\pm\) 0.697 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.704 \(\pm\) 0.065 \({}^{\mathrm{a}\mathrm{d}}\) & 2.170 \(\pm\) 0.049 \({}^{\mathrm{a}\mathrm{b}}\) & 3.309 & 317.238 \\ \hline SSDYBP8180 & 47.195 \(\pm\) 1.329 \({}^{\mathrm{a}\mathrm{b}}\) & 18.780 \(\pm\) 0.368 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 25.079 \(\pm\) 0.682 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 2.908 \(\pm\) 0.075 \({}^{\mathrm{a}\mathrm{d}\mathrm{d}}\) & 2.140 \(\pm\) 0.048 \({}^{\mathrm{a}\mathrm{b}}\) & 3.898 & 316.423 \\ \hline SSDYBP820 & 46.996 \(\pm\) 1.274 \({}^{\mathrm{a}\mathrm{b}}\) & 18.690 \(\pm\) 0.381 \({}^{\mathrm{a}\mathrm{d}\mathrm{a}}\) & 24.896 \(\pm\) 0.675 \({}^{\mathrm{a}\mathrm{b}}\) & 3.125 \(\pm\) 0.076 \({}^{\mathrmthe proportions of by-products used (DYBPB and DRBPB), ranging from 46.882 g/100 g to 49.583 g/100 g. Significant differences (\(p<0.05\)) were recorded between the control sample (C: 49.583 g/100 g), and the control sausage samples heat treated by smoking and drying (SDC: 47.982 g/100 g and SDCN: 47.872 g/100 g), and the cooked and smoked samples (SSC: 48.869 g/100 g and SSCN 48.459 g/100 g).