Table 1.
Added ingredients and their protein contributions to the mixed PBDs.
| Percent Added | Mix | Mix | Mix | Mix | Mix | Mix | Mix | Mix |
|---|---|---|---|---|---|---|---|---|
| Ingredient w/w | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Lentil concentrate (51%) | 2.9 | 5.7 | 0.0 | 6.3 | 0.0 | 3.1 | 4.2 | 2.2 |
| Pea isolate (80%) | 1.8 | 0.0 | 3.7 | 0.0 | 4.0 | 2.0 | 1.3 | 2.6 |
| Whole grain oat flour | 8.0 | 8.0 | 8.0 | 6.0 | 6.0 | 6.0 | 6.0 | 6.0 |
| Total content of ingredients | 12.7 | 13.7 | 11.7 | 12.3 | 10.0 | 11.1 | 11.5 | 10.8 |
| Protein contribution from the ingredients (% w/w) | ||||||||
| Lentil concentrate (51%) | 1.5 | 2.9 | 0.0 | 3.2 | 0.0 | 1.6 | 2.1 | 1.1 |
| Pea isolate (80%) | 1.5 | 0.0 | 2.9 | 0.0 | 3.2 | 1.6 | 1.1 | 2.1 |
| Whole grain oat flour | 1.1 | 1.1 | 1.1 | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
| Total protein concentration | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |