Table 2.
Proximal analysis of pastas from different cereals with fish concentrate added.
| Triticum durum | Triticum spelta | |
|---|---|---|
| Durum F | Spelt F | |
| Moisture | 9.50 ± 1.10 | 11.50 ± 1.01 |
| Fat | 2.89 ± 0.28 a | 4.80 ± 0.27 b |
| Protein | 19.60 ± 0.10 | 19.65 ± 0.09 |
| Fiber | 1.27 ± 0.21 a | 9.05 ± 0.35 b |
| Ash | 4.60 ± 0.10 c | 3.21 ± 0.43 a |
| Carbohydrates | 62.43 ± 0.23 b | 51.59 ± 0.09 a |
| Energy values (Kcal/100 g) | 352.95 ± 0.32 b | 328.15 ± 3.35 a |
Average values (n = 3) and standard deviation (SD) obtained from triplicated measures. Different letters in the same rows indicate significant differences (p ≤ 0.05) among treatments.