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. 2022 Jun 9;2022:7274193. doi: 10.1155/2022/7274193

Table 2.

Proximate composition of the different flours.

	Soy bean flour	Sweet potato flour	Wheat flour
Moisture (g/100 g)	7.49 ± 0.09^a	8.43 ± 0.15^a	10.58 ± 1.01^b
Ash (g/100 g)	2.01 ± 0.15^c	1.3 ± 0.09^b	0.99 ± 0.14^a
Fat (g/100 g)	27.3 ± 0.18^c	0.55 ± 0.05^a	1.44 ± 0.22^b
Protein (g/100 g)	36.44 ± 0.84^c	2.57 ± 0.25^a	13.48 ± 0.1^b
Fiber (g/100 g)	5.01 ± 0.29^c	3.87 ± 0.21^b	0.56 ± 0^a
Carbohydrate (g/100 g)	21.74 ± 0.97^a	83.27 ± 0.03^c	72.94 ± 0.37^b
Energy (kcal/100 g)	478.43 ± 1.08^c	348.31 ± 1.33^a	358.67 ± 3.52^b

Mean values in the same line with different superscript letters are significantly different (P < 0.05).