Table 1.

The composition of 12% (w/w) protein solutions of mung bean (MB), chickpea (CP), pea (PP), lentil (LP) and faba bean (FB) without and with 5% (w/w) sunflower oil (SO), and reference plain skim and whole milk Greek yogurts from data provided by the manufacturers and tabulated using Microsoft Excel.

Formulation	% Protein (w/w)	% Fat (w/w)	% Carbohydrate (w/w)	% Sugars (w/w)	% Dietary Fiber (w/w)	% Starch (w/w)	% Ash (w/w)	% Moisture (w/w)
MB	12.0	<0.1	<0.9	n.a.	n.a.	n.a.	0.7	86.4
CP	12.0	0.2	6.1	n.a.	2.6	n.a.	0.7	81.0
PP	12.0	1.0	7.9	0.5	3.8	0.4	1.3	77.8
LP	12.0	1.0	7.3	0.4	3.1	0.9	1.2	78.5
FB	12.0	0.8	5.2	0.3	2.7	0.4	1.2	80.8
Skim	9.7	0.2	4.2	3.3	n.a.	n.a.	n.a.	<85.9
MBSO	12.0	5.0	<0.9	n.a.	n.a.	n.a.	0.7	81.4
CPSO	12.0	5.2	6.1	n.a.	2.6	n.a.	0.7	76.0
PPSO	12.0	5.0	7.9	0.5	3.8	0.4	1.3	73.8
LPSO	12.0	5.0	7.3	0.4	3.1	0.9	1.2	74.5
FBSO	12.0	5.0	5.2	0.3	2.7	0.4	1.2	76.6
Whole	9.0	5.0	3.0	3.0	n.a.	n.a.	n.a.	<83.0

The values with “<” symbol are estimated. n.a.: no available data.