. 2019 Aug 10;8(8):337. doi: 10.3390/foods8080337

Table 3.

Ash, insoluble dietary fiber, and protein contents of intermediate wheatgrass flour (g/100 g, dry basis) as affected by tempering conditions.

		Incubation Time/Temperature
	Target Moisture (%)	4 h		8 h		24 h
		30 °C	45 °C	30 °C	45 °C	30 °C	45 °C
Ash
	NT ¹	0.82 ± 0.00 ^aB	0.80 ± 0.04 ^a	0.90 ± 0.01 ^aB	0.79 ± 0.01 ^a	1.02 ± 0.05 ^aA	0.77 ± 0.03 ^a
	12	0.69 ± 0.01 ^b	0.66 ± 0.01 ^bA	0.70 ± 0.04 ^b	0.59 ± 0.01 ^bB	0.71 ± 0.02 ^b*	0.63 ± 0.02 ^bA*
	14	0.68 ± 0.04 ^b	0.67 ± 0.02 ^b	0.71 ± 0.03 ^b*	0.65 ± 0.03 ^b*	0.70 ± 0.03 ^b	0.64 ± 0.01 ^b
Insoluble dietary fiber
	NT	5.81 ± 0.39 ^a	7.45 ± 0.12 ^aA	6.83 ± 0.55 ^a	6.93 ± 0.24 ^aA	8.50 ± 1.18 ^a	6.46 ± 0.31 ^aB
	12	4.39 ± 0.51 ^b	3.90 ± 0.22 ^b	4.07 ± 0.50 ^b	4.31 ± 0.41 ^b	4.55 ± 0.43 ^b	3.65 ± 0.17 ^b
	14	2.37 ± 0.02 ^cB	3.97 ± 0.28 ^bA	2.79 ± 0.96 ^bB*	4.00 ± 0.00 ^bA*	4.69 ± 0.12 ^bA	3.22 ± 0.18 ^bB
Protein
	NT	19.25 ± 0.10	19.45 ± 0.06 ^aAB	19.35 ± 0.14	19.57 ± 0.08a ^A	19.01 ± 0.06 ^b	19.28 ± 0.03 ^B
	12	19.34 ± 0.19	19.19 ± 0.02 ^b	19.39 ± 0.05	19.21 ± 0.03 ^b	19.37 ± 0.04 ^a	19.26 ± 0.02
	14	19.04 ± 0.05	19.11 ± 0.10 ^b	19.48 ± 0.29	18.99 ± 0.06 ^c	19.16 ± 0.06 ^b	19.27 ± 0.09

¹ NT, nontempered control flours. Different lowercase letters signify differences among samples incubated according to target moisture (i.e., across columns). Different uppercase letters denote differences among samples according to tempering time, and asterisks represent differences due to incubation temperature.