Table 1 Proximate composition of nutrient-dense food composites formulated from local food materials for nodding syndrome segregated by main energy source.

From: Evaluation of the nutritional quality of food composites developed from local ingredients to target the needs of persons experiencing nodding syndrome in Northern Uganda

Parameter

Main energy source

t (p value)

Maize-based formula

Sorghum-based formula

Moisture (%)

8.920ā€‰Ā±ā€‰0.016

7.987ā€‰Ā±ā€‰0.022

58.470 (pā€‰<ā€‰0.001)

Ash (%)

2.079ā€‰Ā±ā€‰0.022

2.234ā€‰Ā±ā€‰0.013

āˆ’10.383 (pā€‰<ā€‰0.001)

Crude fat (%)

15.622ā€‰Ā±ā€‰2.869

12.292ā€‰Ā±ā€‰2.197

1.596 (0.186)

Crude protein (%)

7.449ā€‰Ā±ā€‰0.227

7.852ā€‰Ā±ā€‰0.062

āˆ’2.971(0.041)

Crude fibre (%)

1.050ā€‰Ā±ā€‰0.044

1.860ā€‰Ā±ā€‰0.660

āˆ’2.121(0.101)

Total carbohydrate (%)

64.881ā€‰Ā±ā€‰2.636

67.777ā€‰Ā±ā€‰2.860

āˆ’1.290(0.267)

Total energy (kcal)

429.919ā€‰Ā±ā€‰14.373

413.138ā€‰Ā±ā€‰8.382

1.747(0.156)

  1. Note: All the results are expressed as the meansā€‰Ā±ā€‰SDs (nā€‰=ā€‰3) and reported in different units depending on the parameter.
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