Table 2.
Mean value, standard deviation and results of statistical analysis one-way ANOVA of macronutrients (expressed as g kg−1 of dry matter) of the pulses flours before (RM) and after separation by dry fractionation in coarse (CF) and fine (FF) fractions. Red Lentil (RL), Yellow Lentil (YL), Green Pea (GP), Kabuli Chickpea (KC).
| P | S | Cl | K | Ca | ||
|---|---|---|---|---|---|---|
| RM | RL | 3.53 ± 0.10b B | 2.01 ± 0.08ab B | 0.60 ± 0.04cB | 9.23 ± 0.55c B | 0.53 ± 0.17bc AB |
| YL | 3.85 ± 0.61b B | 1.79 ± 0.20b B | 0.65 ± 0.04cB | 10.7 ± 1.6bc B | 0.28 ± 0.06c B | |
| GP | 6.01 ± 0.28a B | 2.62 ± 0.03a B | 0.89 ± 0.04bA | 15.67 ± 0.49a B | 0.92 ± 0.12a B | |
| KC | 3.58 ± 0.21b B | 2.08 ± 0.42ab B | 1.18 ± 0.13aA | 11.93 ± 0.53b B | 0.64 ± 0.05ab B | |
| CF | RL | 3.02 ± 0.24ab C | 1.79 ± 0.06b C | 0.78 ± 0.04b A | 9.31 ± 0.46a B | 0.34 ± 0.01c B |
| YL | 3.19 ± 0.06ab B | 1.54 ± 0.02c B | 0.69 ± 0.04b B | 9.33 ± 0.46a B | 0.22 ± 0.00d B | |
| GP | 3.41 ± 0.05a C | 1.44 ± 0.01c C | 0.79 ± 0.04b B | 9.77 ± 0.40a C | 0.55 ± 0.05b C | |
| KC | 2.81 ± 0.20b C | 2.07 ± 0.13a B | 1.14 ± 0.10a A | 9.60 ± 0.64a C | 0.70 ± 0.04a B | |
| FF | RL | 6.94 ± 0.22c A | 3.88 ± 0.09c A | 0.56 ± 0.01b B | 12.53 ± 0.13c A | 0.76 ± 0.01c A |
| YL | 9.52 ± 0.60a A | 4.92 ± 0.28b A | 1.15 ± 0.19a A | 19.93 ± 0.92b A | 0.74 ± 0.02c A | |
| GP | 10.33 ± 0.22a A | 4.81 ± 0.01b A | 0.52 ± 0.01b C | 22.42 ± 0.29a A | 1.20 ± 0.03a A | |
| KC | 8.39 ± 0.27b A | 5.42 ± 0.08a A | 1.21 ± 0.05a A | 20.62 ± 0.43b A | 1.01 ± 0.01b A |
Lowercase letters mean significant differences among the different types of pulse within the same fraction (p < 0.05). Uppercase letters mean significant differences among the fractions within the same type of pulse (p < 0.05).