Moisture, crude protein, fat, ash, and crude fibre content of
flours were determined by official methods (AOAC, 1998). The total
sugar content of the samples was determined using the phenol–
sulphuric acid method (Dubois, Gilles, Hamilton, Rebers, & Smith,
1956). Total starch content was determined using Megazyme assay
Kits (Megazyme Int., Wicklow, Ireland). Carbohydrate was expressed
as the difference from moisture, protein, fat, and ash.