. 2023 Oct 10;9(10):e20829. doi: 10.1016/j.heliyon.2023.e20829

Table 2.

Chemical composition of raw materials.

Activities	CWF	GHBF	UFPF
Protein	9.61 ± 0.36^b	26.74 ± 0.72^a	9.05 ± 0.38^b
Crude fibre	1.83 ± 0.08^c	6.20 ± 0.32^b	14.22 ± 0.24^a
Total Carotenoids μg/g	0.14 ± 0.04^b	1.12 ± 0.05^b	139.41 ± 0.88^a
Total phenols mgGA/g	0.17 ± 0.03^c	0.84 ± 0.05^b	6.47 ± 0.29^a
Total flavonoids mgCE/g	0.25 ± 0.05^c	3.53 ± 0.05^a	1.91 ± 0.04^b

All values are mean ± standard deviation. This means sharing the same letters in raw are not significantly diﬀerent from each other (student-t-test, p < 0.05; CWF, common wheat flour; GHBF, germinated SAB 632 haricot bean flour, UFPF, Ultrasonicated pumpkin flour milled to <75 μm.