. 2023 Jul 5;19:100785. doi: 10.1016/j.fochx.2023.100785

Table 1.

Proximate compositions (g /100 g, dry weight), FTIR spectra analysis parameters and Digestibility parameters of HMT rice flour and native rice flour.

Sample	Protein (%)	Fat (%)	FTIR R_{1022/995 cm}^-1	RDS (%)	SDS (%)	RS (%)
RF	7.48 ± 0.03^a	0.99 ± 0.11^a	1.286 ± 0.007^d	18.70 ± 1.26^f	32.49 ± 1.26^bc	48.81 ± 0.30^a
RF-L	7.00 ± 0.12^b	0.20 ± 0.05^de	1.228 ± 0.019^e	20.92 ± 0.42^e	33.30 ± 1.99^b	45.78 ± 1.99^b
RF-P	1.07 ± 0.02 ^cd	0.27 ± 0.06 ^cd	1.470 ± 0.059^b	24.70 ± 0.95^d	28.28 ± 0.92^de	47.11 ± 0.95^ab
RF-L-P	1.04 ± 0.02 ^cd	0.18 ± 0.01^de	1.476 ± 0.012^b	26.57 ± 0.96^c	27.99 ± 1.80^de	45.44 ± 1.80^b
NRS	0.70 ± 0.06^d	0.01 ± 0.00^f	1.579 ± 0.098^a	30.89 ± 0.91^b	26.64 ± 1.12^e	42.46 ± 1.12^c
RF-H	7.14 ± 0.33^ab	0.62 ± 0.04^b	1.126 ± 0.001^f	27.13 ± 1.74^c	36.81 ± 3.40^a	36.07 ± 3.40^de
RF-H-L	7.14 ± 0.09^ab	0.37 ± 0.10^c	1.090 ± 0.012^f	28.14 ± 1.65^c	36.77 ± 2.79^a	35.08 ± 2.79^e
RF-H-P	1.40 ± 0.12^c	0.17 ± 0.03^de	1.329 ± 0.014^d	31.45 ± 1.32^b	30.46 ± 0.00^bcd	38.09 ± 0.00^d
RF-H-L-P	1.33 ± 0.15^c	0.13 ± 0.05^e	1.332 ± 0.159^d	34.03 ± 1.24^a	29.53 ± 0.29^cde	36.44 ± 0.29^de
NRS-H	0.68 ± 0.12^d	0.01 ± 0.01^f	1.412 ± 0.001^c	34.43 ± 1.02^a	30.67 ± 2.09^bcd	34.91 ± 2.09^e

Means ± SD values followed by different lowercase letters in a column and different uppercase letters in the same column are significantly different (p < 0.05).