Table 1.

Chemical composition of the raw materials used for the extrusion process

Component (g/100 g)	FDDG	GF	CG
Moisture	0.70 ± 0.03	7.75 ± 0.07	11.46 ± 0.01
Protein	35.12 ± 0.11	22.52 ± 0.09	6.0 ± 0.04
Fat	0.53 ± 0.05	5.94 ± 0.11	1.5 ± 0.08
Ash	1.24 ± 0.06	2.7 ± 0.14	2.0 ± 0.16
Nitrogen‐free extract	54.18 ± 0.09	54.63 ± 0.05	78.14 ± 0.07
Total dietary fiber	44.73 ± 0.76	22.3 ± 1.20	0.83 ± 0.49
Soluble	1.4 ± 1.06	3.4 ± 1.47	0.02 ± 1.73
Insoluble	44.33 ± 0.96	18.9 ± 1.08	0.81 ± 1.18

Values in the column are mean ± SD (n = 3).

CG: corn grits; FDDG: distiller's dried grains processed for food application; GF: garbanzo flour.