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Proximate composition of wheat flour and algarroba flour
| Wheat flour | Algarroba flour | |
|---|---|---|
| Protein (%) | 11.4 ± 0.1 | 9.1 ± 0.1 |
| Ash (%) | 0.68 ± 0.01 | 2.33 ± 0.05 |
| Moisture (%) | 14.2 ± 0.1 | 8.02 ± 0.03 |
| Lipids (%) | 1.40 ± 0.07 | 2.22 ± 0.06 |
| Total dietary fiber (%) | 3.1 ± 0.1 | 9.2 ± 0.2 |
| Total carbohydrate (%)a | 69.2 ± 0.2 | 69.1 ± 0.2 |
aTotal carbohydrate content was estimated as: 100 − (%protein − %lipids − %moisture − %ash − %total dietary fibre). Values are expressed as mean ± SD
