. 2016 Jul 5;5(2):317–323. doi: 10.1002/fsn3.395

Table 3.

Mineral and β‐carotene content of dishes

Sample	Food	Cu (mg/100 g)	Fe (mg/100 g)	Mn (mg/100 g)	Zn (mg/100 g)	β‐carotene (mg/100 g)
1	Porridge	0.09 ± 0.11^a	0.36 ± 0.49^d	0.15 ± 0.17^b	0.40 ± 0.46^f	0.02 ± 0.00^a
2	Porridge	0.15 ± 0.13^c	2.13 ± 1.64^g	0.26 ± 0.08^d	0.39 ± 0.21^f	1.28 ± 0.04^c
1	Waakye	0.10 ± 0.03^ab	0.96 ± 1.28^e	0.10 ± 0.01^a	0.56 ± 0.62^g	0.08 ± 0.05^a
2	Waakye	0.14 ± 0.22^bc	2.35 ± 3.83^g	0.62 ± 0.31^e	0.78 ± 0.69^h	0.94 ± 0.51^bc
1	Soup	0.10 ± 0.13^ab	1.54 ± 0.69^f	0.20 ± 0.04^c	0.40 ± 0.36^f	0.34 ± 0.06^ab
2	Soup	0.10 ± 0.26^ab	2.62 ± 2.43^g	0.26 ± 0.30^d	0.43 ± 0.16^f	2.98 ± 0.39^d

1 = Nonfortified; 2 = M. oleifera leaf fortified. Dishes were fortified at 3 g/100 g product. Means with the same superscript are not significantly different (P < 0.05).

Cu, Copper; Fe, Iron; Mn, Manganese; Zn, Zinc.