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Table 1 Proximate nutrient contents of spirulina powder, SCSB, CSB and maize flour

From: Impact of Spirulina corn soy blend on Iron deficient children aged 6–23 months in Ndhiwa Sub-County Kenya: a randomized controlled trial

Components

Spirulina powder(% ± SD)

Kcal/100 g dry weight

% ± SD

Kcal/g wet weight

SCSB (% ± SD)

Kcal/100 g dry weight

% ± SD

Kcal/g wet weight

CSB (% ± SD)

Kcal/100 g dry weight

% ± SD

Kcal/g wet weight

Maize flour (% ± SD)

Kcal/100 g dry weight

% ± SD

Kcal/g wet weight

Moisture

2.8 ± 0.1

0

4.4 ± 0.00

0

4.8 ± 0.03

0

5.2 ± 0.00

0

Energy

25.7 ± 31.39

1.1 ± 0.00

54.2 ± 55.25

1.8 ± 0.2

28.8 ± 23.86

1.2 ± 0.1

28.5 ± 39.93

1.0 ± 0.3

Carbohydrate

26.6 ± 0.2

10.6

66.5 ± 0.1

26.6

60.7 ± 0.3

24.0

74.8 ± 0.7

29.9

Protein

49.70 ± 0.1

19.88

61.20 ± 0.1

20.84

38.60 ± 0.3

15.47

1.60 ± 0.1

0.06

Fat

3.03 ± 0.3

0.03

5.20 ± 0.3

0.02

6.16 ± 0.1

0.06

1.47 ± 0.04

0.01

fiber

10.34 ± 0.01

0.04

13.02 ± 0.03

0.02

10.17 ± 0.1

0.04

11.77 ± 0.09

2.01

Iron

15.48 ± 0.3

89.1%*

15.32 ± 0.2

89.6%*

6.15 ± 0.3

52.2%*

0.81 ± 0.2

28.8%*

  1. aValues are percentages and means ± standard deviation of triplicate analysis
  2. b* HCL extractable iron
  3. cvalues for iron content was mg/100 g