Table 1.
Chemical composition of raw materials and extrudates
| Chemical component | Corn grits | Spirulina powder | Extrudates | |||||
|---|---|---|---|---|---|---|---|---|
| Control | 2% S | 4% S | 6% S | 8% S | 8% S + 2% BP | |||
| Moisture (%) | 11.4 | 5.4 | 6.5 | 6.5 | 6.5 | 6.4 | 6.4 | 6.6 |
| Protein (% d.b.) | 11.1 | 60.7 | 11.7 | 12.7 | 13.7 | 14.7 | 15.7 | 15.7 |
| Carbohydrates (% d.b.) | 75.2 | 15.2 | 79.4 | 78.1 | 76.9 | 75.7 | 74.3 | 74.1 |
| Fibre (% d.b.) | 0.5 | 7.9 | 0.5 | 0.7 | 0.8 | 1.0 | 1.2 | 1.2 |
| Fat (% d.b.) | 1.0 | 7.2 | 1.1 | 1.2 | 1.3 | 1.4 | 1.5 | 1.5 |
| Ash (% d.b.) | 1.3 | 7.9 | 1.4 | 1.5 | 1.6 | 1.8 | 1.9 | 2.0 |
| Pigments (mg/100 g d.b.) | ||||||||
| Phycocyanin | 0.0 | 2446.0 | 0.0 | 0.0 | 0.0 | 0.0 | tr. | tr. |
| Chlorophyll a | 0.0 | 703.5 | 0.0 | 3.2 | 6.2 | 12.6 | 20.8 | 27.5 |
| β-carotene | 0.6 | 156.5 | 0.5 | 0.8 | 1.1 | 1.5 | 6.8 | 8.8 |
d.b. dry basis, S spirulina powder, BP baking powder, tr. traces; n = 3