. 2021 Sep 14;26(18):5578. doi: 10.3390/molecules26185578

Table 1.

Proximal composition (g 100 g⁻¹) of native and extruded flours.

PROXIMATE COMPOSITION (g 100 g⁻¹ Dry Matter)
FLOUR	Ash	Fat	Moisture	Protein	Carbohydrates	Fibre	Phytic Acid
cf	1.5 ± 0.00 ^b	0.86 ± 0.02 ^f	13.64 ± 0.16 ^j	5.81 ± 0.01 ^a	78.19 ± 0.13 ^f	4.05 ± 0.49 ^a	0.01 ± 0.06 ^abc
rf	0.53 ± 0.00 ^a	0.86 ± 0.00 ^f	12.42 ± 0.00 ⁱ	7.56 ± 0.00 ^e	78.63 ± 0.00 ^f	1.65 ± 0.00 ^a	0.23 ± 0.01 ^de
lf	2.17 ± 0.01 ^c	1.42 ± 0.11 ^h	9.75 ± 0.06 ^c	24.54 ± 0.13 ^k	62.13 ± 0.17 ^a	15.05 ± 2.19 ^c	0.57 ± 0.29 ^f
110°Cecf	0.28 ± 0.00 ^a	0.32 ± 0.00 ^d	11.14 ± 0.00 ^gh	5.73 ± 0.00 ^a	82.53 ± 0.00 ^h	2.10 ± 0.00 ^a	0.06 ± 0.02 ^ab
120°Cecf	0.32 ± 0.00 ^a	1.11 ± 0.00 ^g	10.54 ± 0.00 ^ef	5.82 ± 0.00 ^a	82.21 ± 0.00 ^h	2.17 ± 0.00 ^a	0.05 ± 0.02 ^a
130°Cecf	1.5 ± 0.00 ^b	0.50 ± 0.00 ^e	10.80 ± 0.11 ^efg	6.20 ± 0.01 ^b	81.00 ± 0.13 ^g	2.15 ± 0.35 ^a	0.08 ± 0.06 ^ab
110°Cerf	0.66 ± 0.02 ^a	0.10 ± 0.07 ^ab	15.04 ± 0.25 ^k	6.88 ± 0.09 ^c	77.32 ± 0.30 ^e	22.25 ± 5.89 ^c	0.30 ± 0.03 ^d^e
120°Cerf	0.60 ± 0.08 ^a	0.02 ± 0.01 ^a	11.01 ± 0.32 ^fgh	7.10 ± 0.05 ^d	81.28 ± 0.19 ^d	20.14 ± 4.96 ^c	0.28 ± 0.06 ^d^e
130°Cerf	1.50 ± 0.00 ^b	0.50 ± 0.00 ^e	8.89 ± 0.10 ^b	7.85 ± 0.05 ^f	81.27 ± 0.05 ^g	19.0 ± 0.00 ^c	0.26 ± 0.10 ^d^e
110°Celcf50%	1.28 ± 0.00 ^b	0.16 ± 0.00 ^bc	11.44 ± 0.00 ^h	15.19 ± 0.00 ^g	71.93 ± 0.00 ^c	22.70 ± 0.00 ^c	0.23 ± 0.02 ^cd^e
120°Celcf50%	1.31 ± 0.00 ^b	0.29 ± 0.00 ^cd	11.40 ± 0.00 ^h	15.13 ± 0.00 ^g	71.87 ± 0.00 ^c	14.91 ± 0.00 ^bc	0.19 ± 0.02 ^bcd
130°Celcf50%	1.90 ± 0.21 ^c	0.50 ± 0.00 ^e	10.06 ± 0.03 ^cd	15.82 ± 0.09 ^h	71.73 ± 0.15 ^d	4.95 ± 4.60 ^a	0.22 ± 0.02 ^cd^e
110°Celrf50%	1.43 ± 0.00 ^b	0.34 ± 0.00 ^d	11.24 ± 0.00 ^gh	16.13 ± 0.00 ⁱ	70.86 ± 0.00 ^b	15.87 ± 0.00 ^bc	0.35 ± 0.05 ^e
120°Celrf50%	1.43 ± 0.00 ^b	0.38 ± 0.00 ^de	10.50 ± 0.00 ^d^e	16.25 ± 0.00 ⁱ	71.44 ± 0.00 ^bc	15.21 ± 0.00 ^bc	0.38 ± 0.06 ^e
130°Celrf50%	2.08 ± 0.38 ^c	0.50 ± 0.00 ^he	7.15 ± 0.06 ^a	17.10 ± 0.05 ^j	73.18 ± 0.38 ^d	6.75 ± 0.49 ^ab	0.28 ± 0.10 ^d^e
p -Value	0.00	0.00	0.00	0.00	0.00	0.00	0.00

Abbreviations: cf: corn flour; rf: rice flour; lf: lentil flour; ecf: extruded corn flour; erf: extruded rice flour; elcf: extruded lentil (50%)-corn flour; elrf: extruded lentil (50%)-rice flour. Different small letters in the same column indicate significant differences (p ≤ 0.05) between samples. Ash, fat, moisture, protein, carbohydrate, and fibre are expressed as g 100 g⁻¹ of fresh mater basis and phytic acid is expressed as g 100 g⁻¹ of dry mater basis.