Table 6.
Estimated marginal means of interaction effect of species of fish and cooking methods on true retention of vitamin D (calculated from two-way ANOVA) (n = 3).
| Species of Fish | True Retention of Vitamin D (Mean ± Standard Error (SE) | ||
|---|---|---|---|
| Boiled | Fried | Grilled | |
| Striped snake-head | 84.7 ± 11.8 g | 22.1 ± 12.7 a,b,c,d | 83.4 ± 15.5 e |
| Walking catfish | 77.0 ± 11.8 h | 51.4 ± 12.7 h | 82.9 ± 12.7 f |
| Nile tilapia | 98.2 ± 11.8 c | 74.8 ± 12.7 f | 90.2 ± 12.7 b |
| Red Nile tilapia | 100.0 ± 11.8 b | 83.0 ± 12.7 e | 86.3 ± 12.7 d |
| Common silver barb | 66.0 ± 11.8 i | 64.2 ± 12.7 g | 58.6 ± 12.7 g |
| Giant sea perch | 97.4 ± 11.8 d | 94.6 ± 12.7 c | 48.6 ± 12.7 h |
| Grey Mullet | 100.0 ± 11.8 a | 97.0 ± 12.7 a | 100.0 ± 12.7 a |
| Black-banded trevally | 92.4 ± 11.8 e | 91.6 ± 12.7 d | 89.6 ± 12.7 c |
| Short-bodied mackerel | 89.2 ± 11.8 f | 96.8 ± 12.7 b | 47.0 ± 12.7 i |
Estimated marginal means values with the same superscript letters 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).