. 2020 Apr 11;57(10):3884–3892. doi: 10.1007/s13197-020-04420-7

Table 3.

Duncan multiple comparison test results of mineral content of pasta samples (mg/100 g)

Variance source	n	Ca	Fe	K	Mg	P	Zn
QF^A type
RQF^B	8	28.31 ± 3.04^b	1.89 ± 0.27^b	291.14 ± 48.62^b	47.35 ± 10.17^b	243.93 ± 27.90^b	1.60 ± 0.13^b
GQF^C	8	32.93 ± 6.62^a	1.99 ± 0.33^a	336.28 ± 84.29^a	52.21 ± 14.18^a	257.54 ± 36.94^a	1.77 ± 0.26^a
QF ratio (%)
0	4	24.34 ± 0.25^d	1.58 ± 0.01^d	229.64 ± 3.52^d	34.90 ± 0.24^d	212.17 ± 1.48^d	1.44 ± 0.01^d
10	4	28.86 ± 1.86^c	1.81 ± 0.05^c	287.49 ± 18.19^c	44.48 ± 1.73^c	234.89 ± 6.16^c	1.60 ± 0.08^c
20	4	32.82 ± 3.72^b	2.08 ± 0.08^b	340.59 ± 34.03^b	54.19 ± 3.97^b	263.04 ± 12.83^b	1.77 ± 0.13^b
30	4	36.46 ± 5.13^a	2.32 ± 0.10^a	397.14 ± 52.20^a	65.56 ± 5.72^a	292.84 ± 12.61^a	1.93 ± 0.19^a

Means followed by the same letter within a column are not significantly different (p < 0.05). Values are the average of triplicate measurements on the duplicate samples

^AQuinoa flour

^BRaw quinoa flour

^DGerminated quinoa flour