Skip to main content

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