Table 1.
Proximate and colour analysis of flour
| Proximate Parameter | W | WB | WR | WBr | WbR |
|---|---|---|---|---|---|
| Moisture (%) | 8.19 ± 0.03 | 7.85 ± 0.04 | 8.38 ± 0.05 | 7.71 ± 0.04 | 8.42 ± 0.02 |
| Ash (%) | 1.27 ± 0.05 | 1.23 ± 0.05 | 1.33 ± 0.06 | 1.28 ± 0.04 | 1.39 ± 0.05 |
| Alcoholic acidity (%) | 0.29 ± 0.08 | 0.24 ± 0.05 | 0.30 ± 0.09 | 0.27 ± 0.06 | 0.22 ± 0.04 |
| Protein (%) | 13.77 ± 0.05 | 9.72 ± 0.06 | 9.27 ± 0.04 | 9.31 ± 0.04 | 9.03 ± 0.03 |
| Fat (%) | 2.39 ± 0.06 | 5.57 ± 0.05 | 5.49 ± 0.03 | 4.12 ± 0.09 | 5.61 ± 0.06 |
| Dietary fibre (%) | 8.52 ± 0.05 | 8.19 ± 0.05 | 8.59 ± 0.09 | 8.41 ± 0.05 | 8.65 ± 0.06 |
| Carbohydrate (%) | 70.80 | 74.18 | 73.89 | 76.01 | 73.91 |
| Calorific value (kcal/100 g) | 367.79 | 385.73 | 382.05 | 378.36 | 382.25 |
| Colour of flour | |||||
| L | 78.53 ± 0.02 | 78.21 ± 0.02 | 76.53 ± 0.05 | 75.01 ± 0.03 | 73.88 ± 0.03 |
| a | 0.31 ± 0.03 | 0.20 ± 0.03 | 0.54 ± 0.03 | 0.40 ± 0.02 | 0.68 ± 0.03 |
| b | 10.71 ± 0.05 | 10.77 ± 0.02 | 9.70 ± 0.04 | 9.98 ± 0.03 | 9.02 ± 0.03 |
W = Wheat; WB = Wheat:Bajra (90:10); WR = Wheat:Ragi (90:10); WBr = Wheat:Bajra:Ragi (75:15:10); WbR = Wheat:Bajra:Ragi (75:10:15)