Table 4 The proximate composition and calorific value of sampled complementary foods (Atmits) in three districts of Jimma Zone, Southwest Ethiopia from March–May, 2014
Atmit types | Fibre (%) | Fat (%) | Ash (%) | Protein (%) | CHO (%) | MC (%) | Calorific value (Kcal/100 g) |
|---|---|---|---|---|---|---|---|
C | 2.28 | 1.33 | 5.34 | 8.21 | 24.44 | 58.4 | 142.57 |
CO | 2.65* | 0.86 | 3.78 | 10.49 | 10.02 | 72.2 | 89.78 |
CPO | 6.99 | 1.27 | 8.03 | 8.4 | 4.29 | 79.6 | 27.87 |
CPS | 8.19 | 2.49 | 4.9 | 10.77 | 5.58 | 67.8 | 87.81 |
CP | 6.41 | 4.49 | 5.15 | 9.67 | 9.78 | 64.5 | 118.21 |
COPS | 5.73 | 8.49 | 2.94 | 11.87 | 9.67 | 61.3 | 162.57 |
Codex standard(a) | < 5 | 10–25 | < 3 | 15 | 60–75 | < 5 | 400–425 |