Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis

Table 2

Full cubic regression model ANOVA values and model coefficients for proximate composition of formulated complementary food samples.

Source	Moisture	Ash	Protein	Fat	Fiber	CHO	Energy
Linear	≤0.001	≤0.001	≤0.001	≤0.001	0.002	≤0.001	≤0.001
Special cubic	≤0.001	0.001	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001
	≤0.001	0.416	≤0.001	≤0.001	0.393	≤0.001	≤0.001
	≤0.001	0.692	≤0.001	≤0.001	0.873	≤0.001	≤0.001
	0.046	0.047	0.022	0.048	0.987	0.004	0.264
	≤0.001	0.234	≤0.001	≤0.001	0.829	≤0.001	0.005
(adjusted)	0.875	0.864	0.998	0.995	0.976	0.988	0.992