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Table 3 Proximate composition and energy value of CFs on a DM basis

From: Effects of formulated Nigerian yellow maize, soybean, and crayfish blends on some growth performance and physiological status

Parameter

CFs

MF

MSF

MSCF

FWMF

RR1 from CF

Moisture (%)

5.29 ± 0.04c

4.87 ± 0.18c

6.20 ± 0.46b

7.30 ± 0.10a

≤102

Ash (%)

0.94 ± 0.12d

1.99 ± 0.06c

2.72 ± 0.23a

2.31 ± 0.07b

≤33

Crude protein (%)

8.38 ± 0.07c

17.28 ± 0.37a

17.59 ± 0.09a

14.31 ± 0.38b

≥153

Crude lipid (%)

4.91 ± 0.10c

11.56 ± 0.60a

9.89 ± 0.06b

5.28 ± 0.14c

10–253

Crude fiber (%)

2.03 ± 0.02c

2.77 ± 0.27b

1.41 ± 0.29a

0.67 ± 0.01d

≤53

Carbohydrate (%)

80.47 ± 0.24a

64.31 ± 0.67c

63.59 ± 0.47c

70.80 ± 0.30b

NS3

Energy value (kCal/100 g)

400.00 ± 0.77c

430.36 ± 3.69a

413.77 ± 1.26b

388.03 ± 0.46d

≥4003

  1. Values are expressed as mean ± standard deviation. Values (a-d) within a row that do not share the same letter are significantly different (P < 0.05)
  2. DM dry matter, CFs complementary foods, MF maize flour, MSF maize + soybean flour, MSCF maize + soybean + crayfish flour, FWMF fortified wheat milk flour
  3. 1 recommended range
  4. 2 Hayes et al. (1995)
  5. 3 Codex Alimentarius Commission (CAC) (2013)
  6. NS not specified Codex Alimentarius Commission (CAC) (2013)