Table 1.
Proximal composition of different wheat grain (WG) and wheat bran (WB) samples. Values were expressed as g 100 g−1 of dry matter. Different letters in the same row indicate significant differences (p < 0.05). Abbreviations: WG LP: wheat grain low protein; WG MP: wheat grain medium protein and WG HP: wheat grain high protein, WB LP: wheat bran low protein; WB MP: wheat bran medium protein and WB HP: wheat bran high protein, TDF: total dietary fibre; PA: phytic acid; TSC: total starch content), d.m: dry matter.
| WG LP | WG MP | WG HP | WB LP | WB MP | WB HP | |
|---|---|---|---|---|---|---|
| Ash | 1.79 ± 0.09 a | 1.81 ± 0.19 ab | 2.03 ± 0.23 b | 6.32 ± 0.17 c | 6.26 ± 0.08 c | 7.16 ± 0.30 d |
| TDF | 15.46 ± 0.91 a | 14.41 ± 0.79 a | 14.64 ± 0.06 a | 50.88 ± 19.90 b | 45.24 ± 13.93 b | 46.04 ± 17.86b |
| Fat | 1.73 ± 0.01 a | 1.90 ± 0.40 a | 1.80 ± 0.33 a | 3.87 ± 0.06 b | 3.86 ± 0.20 b | 4.17 ± 0.28 b |
| Moisture | 10.13 ± 0.13b | 10.34 ± 0.16 b | 9.28 ± 0.18 a | 12.59 ± 0.93 c | 12.58 ± 0.61 c | 12.62 ± 1.04 c |
| Proteins | 10.75 ± 0.46 a | 11.82 ± 0.56 b | 17.95 ± 0.57 d | 12.04 ± 0.58 b | 15.16 ± 0.40 c | 19.31 ± 0.28 e |
| Carbohydrates | 85.73 ± 0.38 f | 84.47 ± 0.03 e | 78.21 ± 0.01 d | 77.73 ± 0.35 c | 74.73 ± 0.12 b | 69.36 ± 0.30 a |
| PA | 0.75 ± 0.00 b | 0.70 ± 0.01 a | 0.83 ± 0.02 c | 3.29 ± 0.03 d | 3.55 ± 0.02 e | 3.74 ± 0.00 f |
| TSC | 50.24 ± 2.00 d | 48.30 ± 1.69 c | 54.37 ± 1.22 e | 8.77 ± 0.62 a | 11.56 ± 0.83 b | 6.92 ± 0.30 a |