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