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

Table 6.

Proximate composition of the prototypes of fermented beverages and control beverage made with red rice (RR), barley (B) and buckwheat (Bw).

Sample		Moisture (%)	Dry Matter (%)	Protein (g 100 g⁻¹)	Lipid (g 100 g⁻¹)	CHO (g 100 g⁻¹)	Fiber (g 100 g⁻¹)	Ash (g 100 g⁻¹)
RR	Experimental beverage	89.40 ± 0.08 ^d	10.73 ± 0.01 ^a	0.28 ± 0.01 ^a	0.00 ± 0.00 ^a	10.31 ± 0.01 ^a	1.15 ± 0.17 ^a	0.12 ± 0.00 ^b
	Control beverage	89.27 ± 0.01 ^d	10.61 ± 0.08 ^a	0.22 ± 0.00 ^b	0.00 ± 0.00 ^a	10.22 ± 0.05 ^a	1.01 ± 0.46 ^a	0.16 ± 0.01 ^a
B	Experimental beverage	90.19 ± 0.01 ^c	9.81 ± 0.01 ^b	0.23 ± 0.02 ^b	0.00 ± 0.00 ^a	9.28 ± 0.23 ^b	1.11 ± 0.18 ^a	0.11 ± 0.00 ^b
	Control beverage	90.40 ± 0.01 ^bc	9.60 ± 0.01 ^bc	0.19 ± 0.03 ^c	0.00 ± 0.00 ^a	9.29 ± 0.01 ^b	1.19 ± 0.11 ^a	0.11 ± 0.00 ^b
Bw	Experimental beverage	90.95 ± 0.07 ^a	9.05 ± 0.07 ^d	0.28 ± 0.00 ^a	0.00 ± 0.00 ^a	8.61 ± 0.08 ^c	0.94 ± 0.32 ^a	0.12 ± 0.01 ^b
	Control beverage	90.74 ± 0.18 ^ab	9.26 ± 0.18 ^cd	0.24 ± 0.00 ^b	0.00 ± 0.00 ^a	8.87 ± 0.17 ^bc	0.93 ± 0.35 ^a	0.11 ± 0.01 ^b

Means ± standard deviations of duplicate independent experiments are shown. The different letters in the same column indicate significant differences according to Tukey–Kramer’s (HSD) test (α = 0.05). CHO: carbohydrates.