Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta)

Table 1

Treatment blending ratio of nongerminated maize (NGM) flour, germinated maize (GM) flour, and nettle (Urtica simensis) flour.

Treatments	Blending ratio
	Nongerminated maize flour (NGMF)	Germinated maize flour (GMF)	Stinging nettle (Urtica Simensis) flour (SN)
SN0	100%	—	—
SN10	—	90%	10%
SN15	—	85%	15%
SN20	—	80%	20%
SN25		75%	25%

SN0 = 100% nongerminated maize flour (control); SN10 = 90% germinated maize flour + 10% nettle flour; SN15 = 85% germinated maize flour + 15% nettle flour; SN20 = 80% germinated maize flour + 20% nettle flour; SN25 = 75% germinated maize flour + 25% nettle flour.