. 2015 Oct 7;4(2):322–328. doi: 10.1002/fsn3.293

Table 4.

Proximate composition of thick porridges prepared from different maize flours (g/100 g)

Parameter	Whole maize flour	Dehulled, degermed maize flour	Maize flour made from fermented dehulled and degermed maize grits	P‐value
Moisture	76.54 ± 0.33^a	78.54 ± 0.02^b	76.46 ± 0.71^a	0.002
Ash	0.48 ± 0.03^b	0.26 ± 0.08^a	0.22 ± 0.08^a	0.007
Crude protein	2.84 ± 0.44^b	1.63 ± 0.46^a	1.64 ± 0.42^a	<0.001
Crude fat	7.07 ± 0.75^b	2.26 ± 0.17^a	1.71 ± 0.96^a	<0.001
Crude fiber	0.58 ± 0.08^b	0.23 ± 0.08^a	0.19 ± 0.05^a	0.009
Carbohydrate	13.08	17.31	19.97

Values are means of three determinations and means with different superscripts in the same row are significantly different.

Carbohydrate value is a calculation by difference (Total carbohydrate—Crude fiber).