. 2015 Feb 14;3(3):233–241. doi: 10.1002/fsn3.209

Table 4.

Effect of processing methods on the total available carbohydrate

Bean sample	Total available carbohydrate (%)
DS	43.09^ab ± 0.44
DR	39.14^bc ± 0.75
WS	48.56^a ± 3.80
WR	34.08^c ± 2.37
Reference (boiled)	46.28^a ± 2.62

Means values ± SD of triplicate determinations, dry matter basis. Means within the same column with different superscripts are significantly different at P < 0.05.

DS, soaked-sprouted-Dehulled-Steamed; DR, soaked-sprouted-Dehulled-Roasted; WS, soaked-sprouted-Whole-Steamed; WR, soaked-sprouted-Whole-Roasted.