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

Table 2

Means^1,2 of the proximate composition (per 100 g) of flatbread formulated from maize with different levels of stinging nettle (Urtica simensis) flour.

Treatment	Blending ration			Moisture (%)	Protein (g)	Fat (g)	Ash (g)	Fiber (g)	CHO (g)	Gross energy (Cal)
	NGMF	GMF (%)	SN (%)
SN0	100	—	—	^a	^a	^a	^a	^c	^c	^ab
SN10	—	90	10	^b	^ab	^a	^a	^bc	^b	^ab
SN15	—	85	15	^b	^b	^b	^b	^ab	^b	^ab
SN20	—	80	20	^b	^c	^b	^b	^a	^ab	^ab
SN25	—	75	25	^b	^d	^c	^c	^a	^a	^b

NGMF = nongerminated maize flour; GMF = germinated maize flour; SN = stinging nettle flour; SN0 = NGMF without nettle flour; SN10 = 90% GMF + 10% SN; SN15 = 85% GMF + 15% SN; SN20 = 80% GMF + 20% SN, SN25 = 75% GMF + 25% SN; 1 = values are averages of duplicate measurements (); 2 = means with the same superscripts within the same column are not statistically significantly different from each other (); % = percent per 100 g; g = gram; cal = calorie.