Table 2.
Physico-chemical characteristics of atta
| Atta | Moisture (%) | ash (%) | Damaged Starch (%) | Falling number | Protein (%) | Dietary fibre (%) |
|---|---|---|---|---|---|---|
| CA | 5.81a ± 0.11 | 1.22a ± 0.02 | 17.56c ± 0.18 | 427a ± 10 | 10.01a ± 0.02 | 9.98a ± 0.02 |
| RA | 7.32c ± 0.13 | 1.28a ± 0.02 | 9.22b ± 0.12 | 459c ± 15 | 10.14a ± 0.02 | 10.02a ± 0.02 |
| RAFM (%) | ||||||
| 5 | 7.21c ± 0.15 | 1.41b ± 0.01 | 9.20b ± 0.11 | 446b ± 10 | 11.71b ± 0.02 | 11.25b ± 0.02 |
| 10 | 6.79b ± 0.15 | 1.46b ± 0.01 | 8.51a ± 0.11 | 440b ± 10 | 14.1c ± 0.02 | 12.50c ± 0.02 |
| 15 | 6.58b ± 0.15 | 1.47b ± 0.01 | 8.05a ± 0.11 | 430a ± 10 | 15.2d ± 0.02 | 13.50d ± 0.02 |
Values are mean ± standard deviation of three separate determinations (n = 3). Mean SD values followed by different superscripts within the same column are significantly different (P ≤ 0.05)
Refer Table 1 for abbreviations