Table 3.
Effect of drying method on the mean proximate composition (g/100 g ± SD) and percent daily value (% DV∗) of stinging nettle and spinach∗∗leaves.
| Drying method (DM) |
Fresh |
Freeze dried |
Oven dried |
p-values |
|||||
|---|---|---|---|---|---|---|---|---|---|
| Species (SP) | Nettle | Spinach | Nettle | Spinach | Nettle | Spinach | SP | DM | SP x DM |
| Moisture | 85.0b (1.5) | 89.6a (0.6) | 6.4c (0.2) | 6.6c (0.0) | 3.4d (0.1) | 4.5d (0.0) | 0.01 | 0.01 | 0.01 |
| Ash | 3.1c (0.3) | 1.8c (0.2) | 19.5a (0.2) | 16.7b (0.5) | 19.2a (1.0) | 17.0b (0.7) | 0.01 | 0.01 | 0.23 |
| Macronutrients | |||||||||
| Fats | 0.6d (0.1) | 0.4d (0.0) | 3.5a (0.1) | 3.2b (0.1) | 3.4ab (0.1) | 2.8c (0.1) | 0.01 | 0.01 | 0.15 |
| Available carbohydrates | 2.2e (0.2) | 2.4e (0.1) | 14.7d (0.7) | 22.1b (0.6) | 18.9c (2.2) | 26.1a (0.4) | 0.01 | 0.01 | 0.01 |
| Fibres | 4.6d (0.5) | 2.9e (0.2) | 27.5a (0.5) | 25.4b (0.3) | 26.3ab (1.0) | 23.8c (0.1) | 0.01 | 0.01 | 0.50 |
| Proteins | 4.6c (0.4) | 2.9d (0.1) | 28.3a (0.4) | 26.0b (0.4) | 28.8a (0.4) | 25.8b (0.1) | 0.01 | 0.01 | 0.08 |
| Proteins, g/serving | 4.6 | 2.9 | 4.2 | 3.9 | 4.3 | 3.9 | |||
| % DV | 9.2 | 5.8 | 8.5 | 7.8 | 8.6 | 7.7 | |||
a-d Means within same rowwith different superscripts are different (p < 0.05) when analysed using analysis of variance.
∗∗
Spinach leaves were used as anexternal reference sample.
∗
represent percent contribution from a serving of 100 g fresh or 15 g dried stinging nettle and spinach leaves to the daily value of proteins (50 g) was calculated as described by US FDA (2013) using the following formula: