Table 4.
Proximal composition (g 100 g−1) of flours extruded at 130 °C.
| PROXIMATE COMPOSITION (g 100 g−1) | |||
|---|---|---|---|
| 130°Celcf15% | 130°Celcf50% | p-Value | |
| Moisture | 5.00 ± 0.00 a | 10.06 ± 0.03 b | 0.00 |
| Protein | 9.13 ± 0.00 a | 15.82 ± 0.09 b | 0.00 |
| Fat | 1.29 ± 0.14 b | 0.5 ± 0.00 a | 0.00 |
| Carbohydrate | 83.08 ± 0.14 b | 71.70 ± 0.14 a | 0.00 |
| Ash | 1.50 ± 0.00 a | 1.90 ± 0.21 b | 0.01 |
| Fibre | 4.20 ± 0.00 a | 8.20 ± 0.00 b | 0.05 |
| Phytic acid * | 0.09 ± 0.00 a | 0.23 ± 0.03 b | 0.00 |
Abbreviations: elcf: extruded lentil (15% or 50%)-corn flour. Different small letters in the same row 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. * phytic acid is expressed as g 100 g−1 of dry mater basis.