Table 3.
Characteristics of ileal effluents after ingestion of muffins containing almond flour (AF) or almond particles (AP) over 0–10 h or 0–24 h. (n = 1).
| AF | AP | |
|---|---|---|
| Total weight, 0–10 h (g) | 465.8 | 423.9 |
| Total dry matter, 0–10 h (g) | 42.2 | 47.4 |
| Total lipid content, 0–10 h (g) | 1.7 | 20.9 |
| Lipid digested, 0–10 h (%)a | 96.5 | 56.5 |
| Recovered lipid, 0–10 h (%)a | 3.5 | 43.5 |
| Total weight, 0–24 h (g) | 672.7 | 726.9 |
| Total dry matter, 0–24 h (g) | 59.0 | 85.0 |
| Total lipid content, 0–24 h (g) | 2.7 | 29.6 |
| Lipid digested, 0–24 h (%)a | 94.4 | 38.3 |
| Recovered lipid, 0–24 h (%)a | 5.6 | 61.7 |
a
Percentage values calculated as a proportion of the lipid content in the almond muffins only (i.e. 48 g of lipid). Lipid content was measured in duplicate.