Table 1. Chemical composition of raw materials(a,b) (%)
Flour type Wheat
flour
Wholegrain
wheat flour
Buckwheat
flour
Wholegrain
buckwheat
flour
Amaranth
flour
Rice
flour
Corn
flour
Soybean
flour
Moisture 13.10f 13.60g 10.10e 9.76d 6.14a 9.09c 10.02de 7.50b
Protein(c) 11.40c 13.00d 8.34b 13.40d 16.30e 8.04b 6.74a 47.60f
Fat(c) 0.75b 2.34d 1.95c 3.08f 5.80g 0.33a 2.45e 6.90h
Starch(c) 71.30e 66.80b 68.20d 67.40d 64.30c 81.50g 79.20f 6.08a
Ash(c) 0.47b 1.14e 0.98d 1.97f 2.40g 0.26a 0.68c 6.60h
(a)Values are expressed as means (n = 3)
(b)Values in the same row followed by different letters are significantly different (p < 0.05)
(c)Dry matter basis
2.2.