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

Table 4

Full cubic regression model ANOVA values and model coefficients for antinutrients, vitamins, and polyphenol of prepared complementary foods.

Source	Phytate (mg/100 g)	Tannin (mg/100 g)	Oxalate (mg/100 g)	β-Carotene (mg)	Vit. C (mg)	Polyphenol (mg/100 g)
Linear	≤0.001	0.002	≤0.001	≤0.001	0.453	≤0.001
Quadratic	≤0.001	≤0.001	≤0.001	≤0.001	0.106	≤0.001
Special cubic	≤0.001	≤0.001	≤0.001	≤0.001	0.188	≤0.001
	≤0.001	0.002	≤0.001	≤0.001	0.424	0.728
	0.008	0.001	≤0.001	≤0.001	0.312	0.841
	≤0.001	0.005	≤0.001	≤0.001	0.058	0.772
	≤0.001	0.001	≤0.001	≤0.001	0.173	0.991
Full cubic	≤0.001	0.001	≤0.001	≤0.001	0.030	0.871
(adjusted)	0.998	0.890	0.996	0.993	0.893	0.905