. 2021 Mar 13;10(3):613. doi: 10.3390/foods10030613

Table 5.

Determination of phytic acid/total phosphorus of coarse flours, prototypes of fermented beverages and control beverage made with red rice (RR), barley (B) and buckwheat (Bw).

Sample		Phytic Acid (g 100 g⁻¹)	Total Phosphorus (g 100 g⁻¹)
RR	Coarse flours	0.314 ± 0.099 ^a	0.089 ± 0.028 ^a
	Prototypes beverage	0.084 ± 0.091 ^a	0.024 ± 0.026 ^a
	Control beverages	0.026 ± 0.034 ^a	0.007 ± 0.010 ^a
B	Coarse flours	0.407 ± 0.031 ^a	0.115 ± 0.009 ^a
	Prototypes beverage	0.196 ± 0.147 ^a	0.067 ± 0.000 ^a
	Control beverages	0.238 ± 0.000 ^a	0.055 ± 0.041 ^a
Bw	Coarse flours	0.428 ± 0.308 ^a	0.121 ± 0.087 ^a
	Prototypes beverage	0.147 ± 0.010 ^a	0.042 ± 0.003 ^a
	Control beverages	0.115 ± 0.025 ^a	0.033 ± 0.007 ^a

Means ± standard deviations of triplicate independent experiments are shown. Means with the same lowercase superscript letter in the same column are not significantly different according to Tukey–Kramer’s (HSD) test (α = 0.05) between coarse flours, prototypes beverage and control beverages.