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

Table 3

Means^1,2 of selected minerals, vitamin C contents, and phytate to mineral molar ratio of flatbread formulated from maize with different levels of stinging nettle (Urtica simensis) flour.

Treatment	Blending proportions			Calcium (mg)	Iron (mg)	Zinc (mg)	Vitamin C (μg)	Phytic acid (mg)	Phytate : Zn	Phytate : Fe	Phytate : Ca
	NGMF (%)	GMF (%)	SN (%)
SN0	100	—	—	^e	^d		^e	^a	^a	^a	^a
SN10	—	90	10	^d	^c	^c	^d	^b	^b	^b	^b
SN15	—	85	15	^c	^c	^c	^c	^b	^b	^b	^c
SN20	—	80	20	^b	^b	^b	^b	^b	^c	^c	^d
SN25	—	75	25	^a	^a	^a	^a	^b	^c	^c	^e

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 ().