Table 2.
Nutrient composition of bread rolls (per served portion).
| 0% ICP | 30% ICP | 60% ICP | |
|---|---|---|---|
| Serving Size (g) | 115.0 ± 2.7 | 150.0 ± 1.6 | 201.2 ± 1.3 |
| Moisture (g) a | 39.1 | 62.3 | 94.6 |
| Energy (kJ) a | 1301.8 | 1501.5 | 1823.1 |
| Protein (g) a | 12.88 | 17.7 | 27.16 |
| from wheatc | 94% | 65% | 49% |
| from chickpeac | 0% | 29% | 44% |
| Total Fat (g) a | 3.33 | 5.55 | 8.84 |
| Total Starch (g)b | 45.3 | 44.9 | 42.5 |
| from wheatc | 100% | 75% | 41% |
| from chickpeac | 0% | 25% | 59% |
| Digestible starchb | 99.4% | 96.4% | 92.6% |
| Resistant starchb | 0.6% | 3.6% | 7.4% |
| Total Sugars (g)a | 2.76 | 3.45 | 5.67 |
| Potentially available carbohydrates (g) d | 48.1 | 48.3 | 48.2 |
| Dietary Fibre (g) a | 2.64 | 6.15 | 10.65 |
| Sodium (mg)a | 418.6 | 543 | 751.7 |
a
Proximate determinations by ALS Laboratories.
b
Direct measurements obtained using Megazyme total and resistant starch kits.
c
Estimated proportion of protein or starch originating from wheat (wheat flour, gluten) and chickpea (ICP) calculated from ingredient composition and amounts used in each recipe.
d
‘Potentially available carbohydrates’ is the sum of total starch and sugars. Data is shown for 0, 30 and 60% bread roll types, where the % refers to proportion of wheat flour replaced with ICP (w/w).