Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Table 1 Proximate compositions (d.w.) of blends of maize and almond flours (%)

Samples	Moisture content	Total ash	Crude fat	Crude fibre	Crude protein	Carbohydrate
DQPM	6.74 ± 0.02^b	2.01 ± 0.02^d	7.27 ± 0.04^c	0.97 ± 0.02^a	26.77 ± 0.03^b	62.99 ± 0.13^d
DGQPM	6.15 ± 0.02^d	2.07 ± 0.04^c	4.69 ± 0.40^d	0.94 ± 0.02^a	27.64 ± 0.04^a	64.67 ± 0.48^b
FYM	6.54 ± 0.04^c	0.55 ± 0.02^e	8.00 ± 0.04^b	0.96 ± 0.01^a	26.62 ± 0.03^c	63.87 ± 0.10^c
FHQPM	7.24 ± 0.03^a	2.16 ± 0.01^b	9.82 ± 0.20^a	0.97 ± 0.03^a	24.28 ± 0.02^d	62.77 ± 0.05^e
CERC	3.32 ± 0.02^e	3.38 ± 0.03^a	4.49 ± 0.02^d	0.62 ± 0.01^b	23.29 ± 0.02^d	68.20 ± 0.09^a

DQPM Dried Quality Protein Maize, DGQPM Dried Germinated Quality Protein Maize, FYM Fermented Yellow Maize, FHQPM Fermented High Quality Protein Maize, CERC Cerelac. Mean values with different superscript on the same column are significant (p < 0.05)

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