Table 1.
Proximal composition of wheat grain (WG), wheat bran (WB), oat grain (OG), and oat bran (OB). Values were expressed as g 100 g−1 of sample. NSPs (non-starchy polysaccharides), KL (Klason Lignin).
| WG | WB | OG | OB | ||
|---|---|---|---|---|---|
| Ash | 1.78 ± 0.03 b | 7.31 ± 0.04 d | 1.69 ± 0.02 a | 3.03 ± 0.01 c | |
| Fat | 2.18 ± 0.01 a | 2.73 ± 0.46 b | 7.27 ± 0.26 c | 9.20 ± 0.78 d | |
| Moisture | 9.45 ± 0.32 b | 13.64 ± 0.20 d | 8.92 ± 0.02 a | 10.02 ± 0.08 c | |
| Protein | 10.66 ± 0.04 a | 13.19 ± 0.27 c | 11.50 ± 0.27 b | 17.63 ± 0.00 d | |
| Carbohydrates | 75.94 ± 0.24 c | 63.14 ± 0.49 b | 70.63 ± 0.58 c | 60.12 ± 0.69 a | |
| Soluble Fiber | NSPs | 1.35 ± 0.003 a | 1.55 ± 0.29 ab | 3.06 ± 0.34 b | 4.50 ± 0.33 c |
| Insoluble Fiber | NSPs | 11.56 ± 1.10 b | 43.18 ± 3.08 c | 7.17 ± 0.50 a | 7.71 ± 0.62 a |
| Klason Lignin | 2.01 ± 0.44 b | 9.16 ± 1.27 c | 1.49 ± 0.44 a | 11.97 ± 1.46 d | |
| Total Fiber | 15.10 ± 1.18 b | 53.89 ± 3.34 d | 11.72 ± 0.74 a | 24.18 ± 1.62 c | |
Values with different lowercase letters in the same row indicate significant differences among samples (p < 0.05).