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Table 4 Nutritional quality of blend of maize and almond seed flours

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

Nutritional qualities Samples
DQPM DGQPM FYM FHQPM CERC BASAL
FER 0.08 ± 0.01a 0.08 ± 0.01a 0.08 ± 0.01a 0.07 ± 0.01b 0.08 ± 0.01a 0.05 ± 0.00c
PER 0.58 ± 0.01c 0.61 ± 0.01b 0.58 ± 0.01c 0.58 ± 0.01c 1.30 ± 0.02a 0.35 ± 0.00d
NPR 0.33 ± 0.02b 0.34 ± 0.01b 0.33 ± 0.02b 0.33 ± 0.02b 1.03 ± 0.01a 0.30 ± 0.01c
TD (%) 97.76 ± 1.05a 98.00 ± 1.00a 97.86 ± 0.05a 97.63 ± 0.05a 97.76 ± 0.05a 97.30 ± 0.01a
BV (%) 9.83 ± 0.05e 36.73 ± 0.03b 32.78 ± 0.01c 29.32 ± 0.02d 69.51 ± 0.01a 7.01 ± 0.00f
PRE 4.80 ± 0.02d 5.57 ± 0.06b 4.76 ± 0.01d 4.99 ± 0.01c 16.62 ± 0.02a 2.28 ± 0.01e
NR 7.31 ± 0.01e 8.03 ± 0.06b 7.89 ± 0.00c 7.80 ± 0.00d 8.81 ± 0.01a 7.04 ± 0.04f
NPU 9.80 ± 0.01e 35.67 ± 0.58b 32.07 ± 0.67c 28.59 ± 0.01d 68.00 ± 1.00a 7.83 ± 0.00f
  1. DQPM Dried Quality Protein Maize, DGQPM Dried Germinated Quality Protein Maize, FYM Fermented Yellow Maize, FHQPM Fermented High Quality Protein Maize, CERC Cerelac. FER Food Efficiency Ratio, PER Protein Efficiency Ratio, NPR Net Protein Retention, TD True Digestibility, BV Biological Value, PRE Protein Retention Efficiency, NR Nitrogen Retention, NPU Net Protein Utilization. Values with different superscript on the same row are significant (p < 0.05)