Table 3.
Comparison of proximate composition of complementary food (Maize‐based porridge) in Chipata and Monze
| Parameter (g/100 g) | Chipata (N = 60) | Monze (N = 41) | ||||||
|---|---|---|---|---|---|---|---|---|
| Mean ± SD | Min | Max | CV | Mean ± SD | Min | Max | CV | |
| MC | 78.8 ± 4.75a | 70.4 | 88.6 | 6 | 82.5 ± 1.53a | 80.9 | 84.2 | 1.9 |
| DM | 21.2 ± 4.75a | 11.4 | 29.6 | 22.4 | 17.5 ± 1.53a | 15.8 | 19.1 | 8.7 |
| ASH | 0.4 ± 0.32a | 0.1 | 1.1 | 83.7 | 0.2 ± 0.07b | 0.1 | 0.3 | 32.7 |
| FAT | 0.2 ± 0.09a | 0 | 0.3 | 58.7 | 0.3 ± 0.19a | 0.2 | 0.5 | 56.9 |
| PROTEIN | 2 ± 0.82a | 1 | 3.7 | 41.8 | 2.2 ± 0.06a | 2.1 | 2.2 | 2.7 |
| SUGAR | 1 ± 0.62a | 0.1 | 2.5 | 62.4 | 0.1 ± 0.08b | 0 | 0.2 | 78.9 |
| STARCH | 21.5 ± 4.02a | 14.7 | 29.4 | 18.7 | 16 ± 0.29b | 15.8 | 16.4 | 1.8 |
| CHO | 18.7 ± 4.71a | 10 | 26.1 | 25.3 | 14.8 ± 1.32b | 13.3 | 16.2 | 8.9 |
CHO, total carbohydrate; DM, dry matter; MC, moisture content.
Rows with same letters are not significantly different at p > 0.05.