Table 1.

Composition and number of flour samples analyzed.

Sample	Composition	Lentil Variety	Nº of Samples	Total Samples
Commercial wheat flour	100% wheat	-	3	3
Lentil flour	100% lentil	Castellana	20	60
		Pardina	20
		Guareña	20
Fortified flour	75% wheat/25% lentil	Castellana	10	90
		Pardina	10
		Guareña	10
	50% wheat/50% lentil	Castellana	10
		Pardina	10
		Guareña	10
	25% wheat/75% lentil	Castellana	10
		Pardina	10
		Guareña	10