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. 2022 Sep 30;8(10):e10771. doi: 10.1016/j.heliyon.2022.e10771

Table 3.

Analysis of variance p-value of nutritional composition and sensory properties of the beverage prepared from blends of oat, lupine, and stinging nettle.

Regression Model Proximate
Energy Minerals
β-Carotene
Moisture Protein Fat Fiber Ash Total CHO Ca Fe Zn β-car
Lineara 0.427 0.048 0.074 0.072 0.036 0.298 0.02 0.012 0.024 0.026 0.01
Quadratica 0.237 0.003 0.043 0.125 0.082 0.200 0.019 0.011 0.036 0.028 0.009
Oat∗Lupine 0.19 0.035 0.796 0.604 0.327 0.479 0.823 0.13 0.01 0.036 0.425
Oat∗Stinging nettle 0.144 0.347 0.113 0.066 0.018 0.714 0.028 0.005 0.851 0.233 0.005
Lupine∗Stinging nettle 0.419 0.055 0.011 0.044 0.117 0.021 0.005 0.008 0.088 0.006 0.003
R2 (adjusted) 0.47 0.97 0.80 0.64 0.76 0.88 0.86 0.88 0.82 0.95 0.98

CHO: carbohydrate; β-car: β-carotene. a Model fitting method used is mixture regression. Regression p-value ≤ 0.05 indicates the model explains variation in the response.