Table 6

Physicochemical composition of the Spiruline with time.

Analysed sample

T0 (1th day)

T1 (1th month)

T2 (2nd month)

T3 (3th month)

T4 (10th 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


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

Simpore et al. Nutrition Journal 2006 5:3   doi:10.1186/1475-2891-5-3

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