Table 5.
Estimated marginal means of vitamin D content and percentage of vitamin D true retention by the main effects of different species of fish and cooking methods (calculated from two-way ANOVA) (n = 3).
| Variables | Estimated Marginal Means ± Standard Error | |
|---|---|---|
| Vitamin D (µg/100 g EP) | True Retention (%) | |
| Different Species of Fish: | ||
| Striped snake-head | 4.7 ± 3.1 c | 63.4 ± 7.8 |
| Walking catfish | 3.4 ± 3.1 c | 70.4 ± 7.8 |
| Nile tilapia | 25.1 ± 3.1 b | 87.7 ± 7.8 |
| Red Nile tilapia | 38.0 ± 3.1 a,b | 89.8 ± 7.8 |
| Common silver barb | 47.3 ± 3.1 a | 62.9 ± 7.8 |
| Giant sea perch | 4.1 ± 3.1 c | 80.2 ± 7.8 |
| Grey Mullet | 9.2 ± 3.1 c | 99.0 ± 7.8 |
| Black-banded trevally | 4.1 ± 3.1 c | 91.2 ± 7.8 |
| Short-bodied mackerel | 3.1 ± 3.1 c | 77.7 ± 7.8 |
| Cooking methods in different species of fish: | ||
| Raw | 13.5 ± 2.0 a | - |
| Boiling | 17.5 ± 2.0 a | 89.4 ± 4.5 |
| Frying | 15.6 ± 2.0 a | 75.0 ± 4.5 |
| Grilling | 15.2 ± 2.0 a | 76.3 ± 4.5 |
Values with different superscript letters of species of fish or cooking methods in the same column were significantly different for a given variable (p < 0.05 two-way ANOVA followed by Tukey’s HSD post hoc multiple comparisons).