Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children
Table 3
Validation of the predicted protein, iron, lipid, and energy contents of the formulated flours.
Flour
Nutritive values
Content
Lower limit
Student t
-value
Eggplant
Iron content (mg/100g)
6.15 ± 0.16
5
12.405
0.006
Protein content (g/100g)
13.83 ± 0.30
10
22.077
0.002
Lipid content (g/100g)
30.91 ± 0.80
26
10.640
0.009
Energy (cal)
509.93 ± 4.80
510
−0.023
0.984
Folere
Iron content (mg/100g)
5.14 ± 0.03
5
8.083
0.015
Protein content (g/100g)
11.37 ± 0.61
10
3.905
0.060
Lipid content (g/100g)
32.94 ± 0.34
26
35.244
0.004
Energy (cal)
517.48 ± 1.51
510
8.568
0.013
Moringa
Iron content (mg/100g)
5.40 ± 0.03
5
21.732
0.002
Protein content (g/100g)
12.54 ± 0.86
10
5.102
0.036
Lipid content (g/100g)
30.79 ± 0.60
26
13.889
0.005
Energy (cal)
511.76 ± 5.18
510
−1.576
0.256
The nutritive values carrying the superscript were statistically different from the lower limit ().
