Table 2.
Proximate chemical composition of durum wheat semolina (DWS) and tiger nut flour (TNF) (g/100 g)
| DWS | TNF | |
|---|---|---|
| Water | 13.67 (0.03) | 8.83 (0.05) |
| Protein | 13.2 (0.7) | 4.95 (0.07) |
| Fata | 0.90 (0.05) | 25.07 (0.02) |
| Miristic acid | 0.047 (0.013) | 0.094 (0.002) |
| Palmitic acid | 16.53 (0.04) | 13.870 (0.007) |
| Margaric acid | 0.075 (0.012) | 0.061 (0.002) |
| Stearic acid | 1.353 (0.004) | 5.977 (0.002) |
| Arachidic acid | 0.744 (0.004) | 0.167 (0.003) |
| Behenic acid | 0.123 (0.002) | 0.140 (0.002) |
| Lignoceric acid | 0.124 (0.004) | 0.247 (0.002) |
| Palmitoleic acid | 0.21 (0.02) | 0.329 (0.002) |
| Margaroleic acid | 0.078 (0.006) | 0.033 (0.002) |
| Oleic acid | 20.14 (0.04) | 66.984 (0.003) |
| Erucic acid | 0.099 (0.002) | – |
| Linoleic acid | 56.30 (0.04) | 11.162 (0.006) |
| Linolenic acid | 3.775 (0.002) | 0.152 (0.001) |
| Ash | 1.71 (0.07) | 2.05 (0.04) |
| Dietary fibre | ||
| Soluble | 4.75 (0.02) | 2.10 (0.03) |
| Insoluble | 5.25 (0.02) | 13.74 (0.03) |
| Total | 10.00 (0.02) | 15.85 (0.03) |
| DCb | 60.54 (0.02) | 43.25 (0.03) |
Mean values of three replicates (standard deviation)
aFatty acids content are expressed as percentage of the total fatty acid methyl esters
bDigestible carbohydrates calculated by difference