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. 2015 Nov 27;53(2):1151–1163. doi: 10.1007/s13197-015-2121-8

Table 2.

Proximate Composition of the Optimum Composite Flour

Run A B C D Ash Moisture Fat Crude fibre Protein CHO
11 65 30 2 3 1.705 5.629 1.395 1.567 11.462 78.241
13 60.426 29.679 4.110 5.785 2.795 6.642 1.085 3.087 11.375 79.191
19 81.943 6.752 3.386 7.920 1.487 7.274 1.133 1.462 10.062 78.579

* Wheat flour (A), Amaranth (B), BSG (C), and Apple pomace (D)