Contribution of Amaranthus cruentus and Solanum macrocarpon Leaves Flour to Nutrient Intake and Effect on Nutritional Status of Rural School Children in Volta Region, Ghana
Table 3
Composition of the stews and soups consumed by study participants.
Nutrient composition of stews and soups/100 g as consumed
Stew/soup
Group
Moisture (%)
Ash (mg)
Protein (g)
Fat (g)
Iron (mg)
Zinc (mg)
β-Carotene (mg)
Tomato stew
Control
70.7 ± 0.2
30.1 ± 1.5
4.6 ± 0.5
9.9 ± 0.5
3.0 ± 0.2
2.4 ± 0.5
2.8 ± 0.6
Tomato + MGLVP stew
Intervention
68.5 ± 0.4
32.3 ± 2.4
7.7 ± 0.1
10.1 ± 0.7
9.7 ± 0.1
7.8 ± 0.1
6.2 ± 0.5
Bean stew
Control
63.7 ± 1
15.5 ± 1.3
8.5 ± 1.7
10.0 ± 1.1
8.15 ± 1.1
4.3 ± 0.1
1.1 ± 0.3
Bean + MGLVP stew
Intervention
62.3 ± 2
17.2 ± 1.4
15.9 ± 1.4
12.1 ± 0.9
14.5 ± 1.3
8.1 ± 0.7
5.9 ± 0.7
Ground nut soup
Control
77.5 ± 1.2
21.3 ± 2.7
5.7 ± 0.2
15.1 ± 1.0
2.8 ± 0.2
1.1 ± 0.2
1.7 ± 0.3
Ground nut + MGVLP soup
Intervention
72.2 ± 1.0
25.2 ± 1.9
10.9 ± 0.6
16.4 ± 0.9
6.9 ± 0.1
5.8 ± 0.2
5.1 ± 1.1
values (except that for fat) obtained by one-way ANOVA are significant between control and corresponding intervention meals at . Data presented are from laboratory analysis.
