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. 2021 Jul 15;8:696841. doi: 10.3389/fvets.2021.696841

Table 1.

Chemical analysis (% on DM basis) of UFFB and FFB.

Constituent (%)	UFFB	FFB
Crude protein	21.20^b ± 0.06	23.40^a ± 0.09
Ether extract	6.40^b ± 0.05	6.69^a ± 0.14
Crude fiber	11.30^a ± 0.12	6.80^b ± 0.019
Lignin	5.26^a ± 0.08	4.00^b ± 0.10
Tannins	25.70^a ± 0.06	12.70^b ± 0.11
Saponins	20.60^a ± 0.03	8.27^b ± 0.05
Cyanogenic glycosides	19.23^a ± 0.10	6.47^b ± 0.16
pH	6.20^a ± 0.08	4.42^b ± 0.14

UFFB, unfermented fava bean by-products; FFB, fermented fava bean by-products.

Values are expressed as means ± standard error.

^{a, b}

Means within the same row carrying different superscripts are significantly different at (p < 0.05).