. 2024 Nov 19;14:28686. doi: 10.1038/s41598-024-80373-7

Table 2.

Basic composition of the bean-snacks.

Components [%]	Ra		Rb		Wc		Wd
Dry matter	96.99^a ± 0.02		97.10^a ± 0.01		98.12^a ± 0.05		99.51^b ± 0.02
Ash	4.32^b ± 0.07		4.38^b ± 0.06		4.14^a ± 0.07		4.30^b ± 0.02
Fat	24.27^a ± 1.04		25.12^a ± 0.18		25.73^a ± 1.51		27.27^b ± 1.21
Protein	21.22^b ± 2.23		20.56^b ± 0.51		18.34^a ± 0.13		18.25^a ± 0.43
Carbohydrates	47.19^a ± 3.17		47.03^a ± 0.40		49.90^b ± 1.51		49.69^b ± 1.50
SDF [%][% TDF]	5.38 ± 2.84	13.4	7.75 ± 1.14	18.8	8.83 ± 0.46	24.1	10.40 ± 1.19	21.5
IDF [%][% TDF]	34.74 ± 6.88	86.6	33.51 ± 7.55	81.2	27.83 ± 6.22	75.9	38.09 ± 6.27	78.6
TDF	40.13^a ± 5.87		41.26 ^a ± 8.32		36.66 ^a ± 6.27		48.49 ^b ± 7.42

Ra, Rb – red-bean snacks, Wc, Wd – white-bean snacks; SDF – soluble dietary fiber, IDF – insoluble dietary fiber, TDF – total dietary fiber; ^{a, b} – different letters show statistical differences between variants (α = 0.05).