Table 2.
Compositional analysis of bakers’ flour (BF) and unfermented barley rootlets (UnF-BR) measured in g/100 g. Results are represented as mean values ± standard deviations.
| Analyte | BF | BR-UnF |
|---|---|---|
| Protein | 12.96 ± 0.79 | 35.80 ± 1.50 |
| Fat | 1.20 ± 0.08 | 1.77 ± 0.11 |
| Ash | 0.55 ± 0.05 | 5.98 ± 0.30 |
| Moisture | 12.95 ± 0.30 | 12.74 ± 0.30 |
| Total Carbohydrate | 65.31 ± 1.53 | 0 < 7.02 < 15.72 |
| Total fibre | 7.03 ± 1.27 | 36.64 ± 8.51 |
| Soluble fibre | 2.63 ± 0.63 | 1.24 ± 0.30 |
| High molecular weight of dietary fibre | 4.41 ± 1.1 | 35.40 ± 8.50 |