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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