Wheat flour, wholegrain wheat flour, rice flour, corn flour, buckwheat flour, wholegrain buckwheat
flour, amaranth flour and soybean flour were purchased from local market. The proximate composition of
the flour samples is given in Table 1. Moisture and ash content were determined following the ICC
methods No 110/1 and 104/1, respectively (ICC, 1996). Kjeldahl method was used to characterize the
protein content. Fat and starch were given by Weibull-Stoldt and Ewers methods, respectively.