Table 2.
Proximate composition of quinoa bran in China.
| Origin zone | Protein (%) | Starch (%) | Fat (%) | Fiber (%) | RS* (%) | Ash (%) | Moisture (%) | CH* (%) | Energy (kCal/100g) |
|---|---|---|---|---|---|---|---|---|---|
| HB | 6.61 ± 0.22d | 57.61 ± 1.73a | 4.33 ± 0.27c | 8.87 ± 1.47c | 3.77 ± 0.64b | 5.72 ± 0.39b | 11.64 ± 0.27a | 62.83 ± 1.27a | 334.5 ± 4.2c |
| SX | 8.66 ± 0.32c | 45.25 ± 1.68b | 8.06 ± 0.72ab | 11.9 ± 0.94ab | 2.99 ± 0.43b | 5.53 ± 0.80b | 10.68 ± 0.34a | 51.17 ± 2.03b | 357.7 ± 6.0b |
| QH | 12.25 ± 1.06a | 44.26 ± 1.52b | 10.89 ± 0.90a | 8.33 ± 0.87c | 3.46 ± 0.57b | 8.14 ± 0.46a | 8.16 ± 0.11b | 51.86 ± 1.85b | 380.1 ± 6.4a |
| NM | 10.84 ± 1.02b | 43.48 ± 1.86b | 9.59 ± 1.07a | 11.1 ± 1.05b | 2.68 ± 0.61b | 5.83 ± 0.46b | 9.73 ± 0.16b | 51.85 ± 3.04b | 373.7 ± 10.5a |
| GS |
8.39 ± 0.67c |
46.26 ± 1.51b |
8.45 ± 0.66b |
13.33 ± 0.72a |
5.49 ± 0.62a |
6.04 ± 0.31b |
9.35 ± 0.15b |
53.68 ± 0.76b |
355.0 ± 5.6b |
| Average | 9.35 ± 2.09 | 47.37 ± 5.41 | 8.26 ± 2.31 | 10.74 ± 2.10 | 3.68 ± 1.11 | 6.25 ± 1.06 | 9.29 ± 1.68 | 54.28 ± 4.69 | 360.2 ± 17.1 |
RS*: Reducing sugar; CH*: Carbohydrates. All data were represented as the means and standard deviations of quintuplicate determinations. Superscript (a-d) indicate significant differences (P < 0.05) in the same column.