| Type of food mixture |
Thiamine (mg/100 g) |
Riboflavin (mg/100 g) |
Niacin (mg/100 g) |
| Non-germinated |
|
|
|
| U |
0.15 ± 0.02 |
0.06 ± 0.01 |
1.71 ± 0.04 |
| A |
0.14 ± 0.02 |
0.05 ± 0.01 |
1.69 ± 0.02 |
| A+F |
0.23 ± 0.07
(53.30) |
0.10 ± 0.01
(66.60) |
2.20 ± 0.02
(28.60) |
| CD (P<0.05) |
0.06 |
0.02 |
0.10 |
| Germinated |
|
|
|
| U |
0.34 ± 0.01 |
0.19 ± 0.01 |
2.84 ± 0.05 |
| A |
0.33 ± 0.02 |
0.17 ± 0.01 |
2.82 ± 0.01 |
| A+F |
0.51 ± 0.02
(50.00) |
0.32 ± 0.01
(68.40) |
3.10 ± 0.02
(9.15) |
| CD (P<0.05) |
0.06 |
0.04 |
0.11 |
| Overall CD (P<0.05) |
0.05 |
0.03 |
0.09 |
U-Unprocessed, A- Autoclaved, A+F- Autoclaved + fermented Values are mean ± SE of three independent determinations
Figures in parentheses indicate percent increase over control *Sorghum based food mixtures contain sorghum flour: tomato pulp: whey powder (2:1:1) |
