Table 2 Composition of experimental porridges.
From: Stunted African toddlers digest and obtain energy from energy-dense thick sorghum porridge
CP | TP | ATTP | AS | ALDx | OCT | |
|---|---|---|---|---|---|---|
Common porridge with labeled sorghum flour | Thick porridge with labeled sorghum flour | Amylase treated thick porridge with labeled sorghum flour | Common porridge with labeled algal starch | Common porridge with labeled algal limit dextrins | Thick porridge with labeled octanoic acid | |
Sorghum flour (g) | 16 | 20 | 20 | 16 | 16 | 20 |
Water (mL) | 200 | 200 | 200 | 200 | 200 | 200 |
Beet sugar (g) | 14 | 20 | 20 | 14 | 14 | 20 |
Waxy corn starch (g) | – | 10 | 10 | – | – | 10 |
13C substrate (mg) | 500 mg labeled sorghum flour | 500 mg labeled sorghum flour | 500 mg labeled sorghum flour | 25 mg algal starch | 25 mg algal limit dextrins | 50 mg octanoic acid |
Mixing time (min) | – | 3 | 3 | – | – | 3 |
α-amylase (µL) | – | – | 40 | – | – | – |
Energy density (kCal/g) | 0.49 | 0.76 | 0.76 | 0.49 | 0.49 | 0.76 |
Energy density (kCal/mL) | 0.57 | 0.95 | 0.95 | 0.57 | 0.57 | 0.95 |
