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

Table 4

Optimal composition of the formulated weaning flour.

Responses	Optimal predicted values	Optimal experimental values	Desirability
Proteins (g)	15.00^a	^a	0.99
Lipids (g)	9.59^a	^a	1.00
Carbohydrates (g)	67.18^a	^a	1.00
Ash (g)	2.96^a	^a	0.96
Fibers (g)	5.07^a	^a	1.00
Iron (mg)	15.37^a	^a	0.92
Calcium (mg)	592.9^a	^b	1.00
Sodium (mg)	121.7^a	^a	1.00
Zinc (mg)	4.22^a	^a	1.00
Magnesium (mg)	63.3^a	^b	1.00
Potassium (mg)	568.3^a	^b	1.00
Phosphorus (mg)	273.4^a	^b	1.00
Carotenoids (mg)	7.93^a	^a	0.93
Composite desirability: 0.98

followed by the same letter in the same column indicate that the differences are not significant ().