Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)

Table 2

Factors and response values of the 9 formulations.

(a)

	Factors			Responses
Tests	PRF (g)	SP (g)	CNF (g)	P (g)	L (g)	C (g)	A%	TF%
1	75	16.25	8.75
2	85	5	10
3	75	20	5
4	80	12.5	7.5
5	77.5	16.25	6.25
6	70	20	10
7	85	8.75	6.25
8	82.5	8.75	8.75
9	90	5	5

(b)

Factors			Responses
PRF (g)	SP (g)	CNF (g)	Fe (mg)	Ca (mg)	Na (mg)	Zn (mg)	Mg (mg)	K (mg)	Pho (mg)	Caro (mg)
75	16.25	8.75
85	5	10
75	20	5
80	12.5	7.5
77.5	16.25	6.25
70	20	10
85	8.75	6.25
82.5	8.75	8.75
90	5	5

PRF: parboiled rice flour; SP: spirulina powder; CNF: cashew nut flour; P: proteins; L: lipids; C: carbohydrates; A: ash; F: fibers; Fe: iron; Ca: calcium; Na: sodium; Zn: zinc; Mg: magnesium; Pho: phosphorous; K: potassium; Caro: carotenoids.