Table 6 |
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|
Physicochemical composition of the Spiruline with time. |
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|
Analysed sample |
T0 (1th day) |
T1 (1th month) |
T2 (2nd month) |
T3 (3th month) |
T4 (10th month) |
|
|
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|
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 |
|
|
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|
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 |
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|
Simpore et al. Nutrition Journal 2006 5:3 doi:10.1186/1475-2891-5-3 |
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