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Nutritional composition of dried almond skin powder and wheat flour used in the preparation of experimental biscuits. Values per 100 g, expressed on fresh weight basis.
| Almond Skin Powder | Refined Wheat Flour | |
|---|---|---|
| Moisture (g) | 10.1 ± 0.2 | 14.2 ± 0.4 |
| Carbohydrates (g) | 5.4 ± 0.5 | 73.3 ± 0.9 |
| Fats (g) | 21.3 ± 0.6 | 0.9 ± 0.1 |
| Proteins (g) | 10.6 ± 0.2 | 9.8 ± 0.2 |
| Fiber (g) | 52.6 ± 0.5 | 1.8 ± 0.2 |
