Table 2.

Proximate composition of the wheat, freeze-dried beetroot pomace and composite flours.

Parameter (%)	WF	BPF	BRB 1	BRB 2	BRB 3	BRB 4
Moisture	11.71 ± 0.09b	10.54 ± 0.03a	12.02 ± 0.08b	12.62 ± 0.22c	12.89 ± 0.28b	12.80 ± 0.14c
Ash content	0.63 ± 0.05a	9.52 ± 0.09d	0.85 ± 0.02a	1.36 ± 0.10b	1.75 ± 0.33b	2.19 ± 0.03c
Crude fat	9.50 ± 0.36d	4.15 ± 0.29a	9.31 ± 0.16cd	8.39 ± 0.52bc	7.70 ± 0.48b	7.40 ± 0.27b
Fibre	0.63 ± 0.14a	6.65 ± 0.31c	1.17 ± 0.18ab	1.41 ± 0.39b	1.69 ± 0.17b	1.79 ± 0.10b
Protein	10.73 ± 0.22a	12.10 ± 0.20b	11.05 ± 0.11a	12.04 ± 0.22b	11.60 ± 0.22b	11.71 ± 0.11b
Carbohydrate	66.80 ± 0.42a	57.05 ± 0.50d	65.60 ± 0.15b	64.18 ± 0.74a	64.37 ± 0.45bc	64.11 ± 0.42cd

Note: Means with different superscript letters in the same row are significantly different (p < 0.05). Values are expressed as mean ± standard deviation of triplicate samples.

Abbreviations: BPF, beetroot pomace flour; BRB₁, 95% wheat flour with 5% beetroot pomace flour; BRB₂, 90% wheat flour with 10% beetroot flour; BRB₃, 85% wheat flour with 15% beetroot pomace flour; BRB₄, 80% wheat flour with 20% beetroot pomace flour; WF, 100% wheat flour (control).