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Composition of quinoa flour gluten-free ancient whole grain dry matter basis, %.
| Ingredients | Protein | Fat | Minerals | Carbohydrates | TDF | DM |
|---|---|---|---|---|---|---|
| Quinoa | 14.51 ± 0.19 | 6.01 ± 0.10 | 3.38 ± 0.01 | 76.10 | 8.51 ± 0.68 | 89.25 ± 0.06 |
Values are mean ± SD; Nitrogen to protein factors used was 6.25. Total Dietary Fiber, TDF; Dry matter, DM. Carbohydrate = [100−(Protein + Fat + Ash)]. Samples were analyzed in triplicates.
