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Table 6 Physicochemical composition of the Spiruline with time.

From: Nutrition rehabilitation of undernourished children utilizing Spiruline and Misola

Analysed sample T0 (1 th day) T1 (1 th month) T2 (2 nd month) T3 (3 th month) T4 (10 th month)
Protein (%) 57,10 56,22 54,69 52,28 49,22
Formic index (ml NaOH) 4,35 4,20 4,47 5,19 4,81
Total sugars (%) 12,77 16,43 19,59 18,16 16,07
Reductive sugars (%) 1,07 2,52 2,17 1,56 1,62
Fat matter (%) 6,00 7,19 6,69 5,92 7,25
Fatty acids (mg NaOH/g) 6,6 6,0 7,5 6,9 10,2
pH 6,53 6,56 6,36 6,78 7,33
Humidity (%) 4,87 4,86 5,01 4,83 4,42
Ash (%) 10,76 12,12 10,19 11,46 14,44
Phycocyanin (%) 9,76 7,46 6,12 7,32 4,46
Energy value (kcal/100 g) 338 360 363 340 331
  1. Student T test for paired data : T0 → T1 : p = 0.273; T0 → T2 : p = 0.310; T0 → T3 : p = 0.763; T0 → T4 : p = 0.625