Table 1.

The significantly differential compounds in FM flour vs. F-FM flour.

Name	FM (Mean ± SD)	F-FM (Mean ± SD)	Fold change	P -Value
Phosphoric acid	0.027 ± 0.0021	0.016 ± 0.0016	0.61	0.0022
Cytosine	0.0073 ± 0.00094	0.27 ± 0.021	37.40	0.0020
Hypoxanthine	0.19 ± 0.00099	0.34 ± 0.0072	1.82	<0.0001
Niacinamide	0.071 ± 0.0046	0.23 ± 0.0099	3.32	<0.0001
Adenosine	1.30 ± 0.029	0.21 ± 0.0043	0.16	0.00018
Choline	3.59 ± 0.59	8.29 ± 0.31	2.31	0.00025
D-Proline	0.71 ± 0.033	0.98 ± 0.013	1.37	0.00021
Pyrrolidine	0.0069 ± 0.0019	0.041 ± 0.00036	5.95	<0.0001
Yuccaol C	0.15 ± 0.013	0.28 ± 0.012	1.89	0.00022
2,5-Dihydro-2,4-dimethyloxazole	0.36± 0.016	0.52 ± 0.083	1.44	0.032
L-Serine	0.071 ± 0.0060	0.014 ± 0.0034	0.20	0.00014
Guanine	0.16 ± 0.012	2.55 ± 0.055	16.27	<0.0001
N2,N2-Dimethylguanosine	0.0063 ± 0.00036	0.018 ± 0.00066	2.83	<0.0001
Putrescine	0.016 ± 0.00037	0.019 ± 0.00052	1.19	0.0011
6-Angeloylfuranofukinol	0.0043 ± 0.00039	0.13 ± 0.0038	31.14	0.00025
N-Methyltyramine	2.09 ± 0.17	4.32 ± 0.093	2.06	<0.0001
(±)-erythro-Isoleucine	1.70 ± 0.051	0.089 ± 0.0078	0.052	0.00025
ent-Epiafzelechin(2a->7,4a->8)epiafzelechin 3-(4-hydroxybenzoic acid)	0.019 ± 0.00031	0.0090 ± 0.00053	0.48	<0.0001
11-Hydroxyeicosatetraenoate glyceryl ester	0.00090 ± 0.00014	0.00015 ± 0.000065	0.17	0.0012
L-Phenylalanine	1.11 ± 0.077	0.13 ± 0.011	0.12	0.0017
2-Furancarboxaldehyde	2.09 ± 0.072	0.15 ± 0.0054	0.072	0.00042
p-Aminobenzoic acid	0.40 ± 0.0085	0.35 ± 0.015	0.86	0.0052
Prostaglandin H2 2-glyceryl Ester	0.021 ± 0.0014	0.012 ± 0.00026	0.59	0.00049
Benzyl gentiobioside	0.0010 ± 0.00016	0.00054 ± 0.000040	0.51	0.0060
L-Threonine	0.034 ± 0.0034	0.026 ± 0.0027	0.75	0.027
Guanosine	0.087 ± 0.0019	0.007 8± 0.00050	0.090	<0.0001
13,14-Dihydro-15-keto PGF2a	0.0034 ± 0.00036	0.0051 ± 0.00029	1.50	0.0029