Table 3.
The angles of repose and slide of bean powders
| Treatments1,2,3 | Angle of repose (°) | Angle of slide (°) |
|---|---|---|
| MB(A1) | 47.05 ± 0.79bZ | 32.34 ± 0.73cY |
| MB(A2) | 46.15 ± 0.96bY | 32.07 ± 0.08cY |
| MB(A3) | 44.42 ± 1.24bX | 30.33 ± 1.06cX |
| CP(A1) | 45.96 ± 1.03aZ | 22.68 ± 1.35aY |
| CP(A2) | 43.60 ± 0.56aY | 21.64 ± 1.24aY |
| CP(A3) | 42.43 ± 0.90aX | 21.02 ± 0.82aX |
| TSKB(A1) | 50.18 ± 1.62cZ | 28.38 ± 0.75bY |
| TSKB(A2) | 48.30 ± 0.33cY | 28.29 ± 0.65bY |
| TSKB(A3) | 45.62 ± 0.64cX | 27.50 ± 0.17bX |
1 MB, mung bean powders; CP, chickpea powders; TSKB, tiger skin kidney bean powders
2A1: no probiotics; A2: spray drying directly after adding L. fermentum FL-0616; A3: fermentation with L. fermentum FL-0616
3a, b, and c were used to identify the statistical differences (P < 0.05) among the different beans under the same treatment; X, Y, and Z were used to identify the statistical differences (P < 0.05) among the same beans under different treatments