. 2021 Jan 20;7(1):e05956. doi: 10.1016/j.heliyon.2021.e05956

Table 2.

Proximate composition (in g/100g), instrumental color, and RVA results of flours.

Samples	WWF	WBF	BRF	PRF
L∗	80.92^c ±0.08	89.51^a ±1.91	85.14^b ± 0.93	91.13^a ±1.35
a∗	2.83^a ±0.03	0.04^c ±0.03	0.70^b ± 0.04	-0.28^d ± 0.02
b∗	12.31^a ±0.08	6.58^c ±0.23	10.59^b ± 0.25	6.16^c ±0.15
Moisture	12.05^a ±1.21	11.33^b ± 1.14	9.33^c ±0.94	11.26^b ± 1.13
Ashes⁺	1.87^b ± 0.04	1.92^b ± 0.09	2.54^a ±0.01	0.75^c ±0.04
Proteins⁺	12.70^a ±0.39	10.77^b ± 0.73	8.86^c ±0.10	7.07^d ± 0.23
Lipids⁺	2.16^b ± 0.22	1.10^c ±0.11	3.56^a ±0.36	1.01^c ±0.10
Digestible⁺ carbs	72.44^c ±1.71	80.33 ^bc ±1,53	81.24^b ± 1.07	90.58^a ±0.02
Dietary fiber⁺	10.63^a ±1.40	5.88^b ± 0.94	3.80^c ±0.61	0.59^d ± 0.10
Peak Viscosity	1230.75^d ± 23.2	2784.50^b ± 14.4	1641.75^c ±59.7	3153.00^a ±20.5
Through	728.75^d ± 13.3	1762.75^b ± 28.4	1506.00^c ±48.2	2344.50^a ±97.9
Breakdown	502.00^c ±10.2	1021.75^a ±28.4	130.75^d ± 26.8	808.50^b ± 90.5
Setback	1058.75^b ± 24.2	1255.50^b ± 60.7	143.25^c ±33.4	3237.75^a ±266.3
Final Viscosity	1787.50^c ±36.9	3018.25^b ± 37.3	1654.25^c ±66.0	5582.25^a ±183.5

⁺

Ashes, proteins, lipids and total carbohydrates are indicated in dry basis. Averages ±standard deviation with equal superscripts in the same line do not differ significantly (p > 0.05). WWF: Whole wheat flour/WBF: White beans flour/BRF: Brow rice flour/PRF: Polished rice flour. L∗(Lightness); a∗ (greenish/reddish); b∗(bluish/yellowish). RVA: Rapid Visco Analyzer. RVA values in RVU (Rapid Visco Units).