Skip to main content

Table 3 Phytochemical composition (mg/g) and oxalate/phytate and minerals (Ca, Zn & Fe) milimolar ratios of formulated complementary foods from maize, defatted groundnut and ginger flour blends

From: Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

 

RDG

GDG

FDG

NBM

Ref.

Trypsin

14.91 ± 0.48b

22.45 ± 0.11a

15.76 ± 0.17b

11.33 ± 0.58c

0.25 mg/100 g

Saponin

69.18 ± 6.36b

79.09 ± 7.45a

67.00 ± 7.91b

50.64 ± 0.63c

–

Tannin

2.40 ± 0.21bc

3.74 ± 0.07a

2.81 ± 0.17b

1.71 ± 0.30c

3.0 mg/100 g

Oxalate

3.65 ± 0.05a

1.67 ± 0.05d

2.79 ± 0.09c

3.33 ± 0.04b

–

Phytate

9.48 ± 0.41d

31.31 ± 0.82a

15.66 ± 0.82c

25.96 ± 0.41b

5-6 mg/100 g

Phytate & Oxalate/Minerals Millimolar Ratios

 Phytate/Calcium

1.73

0.61

0.12

1.34

 

 Phytate/Zinc

23.96

10.27

27.48

32.80

 

 Phytate/iron

154.85

70.85

11.84

141.27

 

 Phytat*Ca/Zn

0.08

0.00

0.98

0.12

 

 Oxalate/Ca

74.06

188.61

109.51

171.92

 
  1. RDG Raw maize, defatted groundnut and ginger in ratio 76.7:20.8:2.5
  2. GDG Germinated maize, defatted groundnut and ginger in ratio 74.4:23.1:2.5
  3. FDG Fermented maize, defatted groundnut and ginger in ratio 72.6:24.9:2.5
  4. NBM Nutribom (a commercial maize-based complementary food)
  5. a, b, c, dMeans (±SEM) with different alphabetical superscripts in the same row are significantly different at P < 0.05