Table 4.

FTIR functional group composition

Wavenumber (cm −1)	Functional group	Flour component
3267	O–H stretching	Water, starch
3007	cis double bound stretching vibration	Lipidsa
2922	Asymmetric stretching vibration of aliphatic CH2
2853	Symmetric stretching vibration of aliphatic CH2
1744	C=O stretching of ester carbonyl of the triglycerides
1634	N–H bending (Amide I)	Proteinb
1539	N–H bending (Amide II)
1457	Asymmetric bending vibration of aliphatic CH2 and CH3 groups	Lipidsa
1378	Symmetric bending vibration of CH2 group
1237	Stretching vibration of C–O group
1160	Bending vibration of CH2 group
1119	Stretching vibration of C=O group
1096	Stretching vibration of C=O group
1047	Stretching vibration of Cs=O groups	Carbohydrates

^aGuillén and Cabo (2000)

^bNg et al. (2014)