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. 2018 Mar 6;25(6):1066–1071. doi: 10.1016/j.sjbs.2018.03.003

Table 2.

Effects of different treatments on chemical constituents of amaranth seeds.

Treatments Strain(s) used Dry matter (%) Moisture (%) Crude protein (%) Crude fiber (%) Total fat (%) Total ash (%) Acid insoluble ash (%) Carbohydrates (%)
T-1 Control 72.14 ± 1.23 6.92 ± 0.89 13.33 ± 0.68 2.97 ± 0.89 6.06 ± 0.12 2.09 ± 0.36 0.26 ± 0.02 46.06 ± 1.13
T-2 BS-41 92.72 ± 1.87 6.96 ± 0.77 15.04 ± 1.20 3.08 ± 1.02 7.02 ± 0.40 3.02 ± 1.13 0.33 ± 0.04 48.20 ± 0.72
T-3 BS-27 92.85 ± 1.51 7.15 ± 0.67 16.04 ± 0.28 3.20 ± 0.8 7.90 ± 0.57 3.34 ± 1.09 0.36 ± 0.03 55.00 ± 1.00
T-4 BS-58 92.92 ± 0.95 7.05 ± 0.54 15.23 ± 0.64 3.16 ± 0.60 7.80 ± 0.34 3.29 ± 0.63 0.31 ± 0.03 58.00 ± 1.56
T-5 BS-41+BS-27 92.64 ± 1.06 7.08 ± 0.11 15.59 ± 1.33 3.12 ± 0.40 7.55 ± 0.59 3.20 ± 0.29 0.30 ± 0.06 54.66 ± 0.57
T-6 BS-41+BS-58 92.72 ± 0.99 7.24 ± 0.43 15.85 ± 1.00 3.09 ± 0.43 7.38 ± 0.55 2.90 ± 0.27 0.34 ± 0.12 61.33 ± 1.15
T-7 BS-27+BS-58 95.41 ± 0.54 7.26 ± 1.01 16.84 ± 0.80 3.22 ± 0.48 8.33 ± 0.70 3.38 ± 0.74 0.37 ± 0.05 68.66 ± 1.52
T-8 BS-41+BS-27+BS-58 92.82 ± 2.43 7.08 ± 0.86 15.81 ± 1.06 3.04 ± 0.94 7.24 ± 0.35 2.80 ± 0.39 0.330.02 62.03 ± 0.90
P-value (ANOVA) P < 0.001 P < 0.99 P < 0.016 P < 0.99 P < 0.001 P < 0.39 P < 0.43 P < 0.001

Values are mean of three replicates. 2 g seed for each test (in triplicate) was used.