Table 1.
Composition of whole-grain flours (adapted from [5]).
| Type of Whole-Grain Flour | Energy (Kcal/100g) | Protein (%) |
Total Lipids (%) | Ash (%) |
Carbohydrates (%) |
Total Dietary Fiber (%) |
|---|---|---|---|---|---|---|
| Barley | 345 | 10.5 | 1.6 | 1.28 | 74.52 | 10.1 |
| Buckwheat | 335 | 12.62 | 3.1 | 2.54 | 70.59 | 10 |
| Corn | 361 | 6.93 | 3.86 | 1.45 | 76.85 | 7.3 |
| Millet | 382 | 10.75 | 4.25 | 1.21 | 75.12 | 3.5 |
| Oat 1 | 404 | 14.66 | 9.12 | 1.97 | 65.7 | 6.5 |
| Rice-brown | 363 | 7.23 | 2.78 | 1.54 | 76.48 | 4.6 |
| Rye-medium | 349 | 10.88 | 1.52 | 1.2 | 75.43 | 11.8 |
| Soft Wheat | 332 | 9.61 | 1.95 | 1.53 | 74.48 | 13.1 |
| Sorghum | 359 | 8.43 | 3.34 | 1.32 | 76.64 | 6.6 |
| Teff | 366 | 12.2 | 3.66 | N.A. 2 | 70.73 | 12.2 |
1 Partially debranned, 2 N.A.: Not Available.