. 2021 Jan 25;58(7):2825–2833. doi: 10.1007/s13197-021-04978-w

Table 1.

Proximate compositions, calories and phytochemical content of the cracker containing different levels of riceberry flour

	Formulation
	WF	RB50	RB100
Proximate composition (% dry basis)
Moisture	11.79 ± 0.93^b	5.87 ± 0.06^a	5.71 ± 0.02^a
Ash	2.13 ± 0.08^a	2.24 ± 0.03^b	2.28 ± 0.01^b
Fat ^NS	10.71 ± 0.18	11.55 ± 0.36	10.83 ± 1.07
Crude protein	13.35 ± 0.71^b	11.33 ± 0.04^a	11.61 ± 0.23^a
Total carbohydrate	62.03 ± 0.98^a	69.01 ± 0.39^b	69.57 ± 1.07^b
Calories (kcal/100 g)	397.87 ± 2.70^a	425.35 ± 1.78^b	422.24 ± 5.22^b
Phytochemical content
TPC content (µg GAE/g)	292.7 ± 14.8^c	747.5 ± 6.7^b	812.7 ± 7.4^a
TAC (µg C3G/g)	N.D	70.9 ± 1.4^b	387.7 ± 7.5^a
GABA content (µg GABA/g)	76.4 ± 17.0^c	150.0 ± 11.1^b	224.1 ± 35.4^a

WF: Wheat flour; RB50: 50% Riceberry flour; RB100: 100% Riceberry flour; N.D.: not detected

Values are expressed as mean ± standard deviation (n = 3)

Means in each row with different letters were significantly different at P < 0.05

NS were none significantly different (P ≥ 0.05)