Table 3.

Mineral composition of the lentil and wheat flours analyzed; maximum and minimum values, mean value and standard deviation (SD).

	K (g/100 g)		P (g/100 g)		Mg (g/100 g)		Ca (g/100 g)		Fe (mg/kg)
	Min-Max	$\overline{\mathit{x}}\mathbf{\pm }SD$	Min-Max	$\overline{\mathit{x}}\mathbf{\pm }SD$	Min-Max	$\overline{\mathit{x}}\mathbf{\pm }SD$	Min-Max	$\overline{\mathit{x}}\mathbf{\pm }SD$	Min-Max	$\overline{\mathit{x}}\mathbf{\pm }SD$
Lentil flour
var. Castellana,	0.78–0.94	0.87 ± 0.05 ef	0.27–0.40	0.34 ± 0.04 e	0.09–0.11	0.09 ± 0.01 e	0.08–0.12	0.10 ± 0.01 f	45.60–75.00	61.62 ± 10.57 de
var. Guareña	0.90–1.02	0.94 ± 0.04 f	0.37–0.45	0.41 ± 0.02 f	0.09–0.11	0.09 ± 0.01 e	0.07–0.10	0.08 ± 0.01 e	42.30–106.00	67.65 ± 15.65 de
var. Pardina	0.79–0.99	0.81 ± 0.26 de	0.33–0.44	0.39 ± 0.04 f	0.09–0.11	0.10 ± 0.06 e	0.07–0.10	0.08 ± 0.01 de	44.70–115.00	73.24 ± 24.21 e
Wheat flour
Non fortified	0.14–0.17	0.16 ± 0.01 a	0.01–0.92	0.09 ± 0.26 a	0.02–0.30	0.02 ± 0.11 a	0.02–0.29	0.02 ± 0.12 a	10.56–14.60	11.97 ± 1.27 a
25% Fortified	0.14–0.37	0.34 ± 0.04 b	0.14–0.18	0.16 ± 0.01 b	0.04–0.05	0.04 ± 0.01 b	0.03–0.05	0.04 ± 0.00 b	20.12–38.30	26.42 ± 4.50 b
50% Fortified	0.20–0.60	0.51 ± 0.08 c	0.18–0.28	0.24 ± 0.02 c	0.06–0.07	0.06 ± 0.00 c	0.05–0.07	0.05 ± 0.01 c	27.52–63.87	40.12 ± 9.00 c
75% Fortified	0.40–0.80	0.69 ± 0.12 d	0.23–0.38	0.31 ± 0.03 d	0.07–0.09	0.08 ± 0.01 d	0.06–0.10	0.07 ± 0.01 d	34.91–89.43	53.81 ± 13.51 d

a–f: different letters in the same column indicate statistically significant differences; analysis of variance (ANOVA); post hoc: Tukey HSD test; p < 0.05.