Table 1.
Proximate composition1 and CIELAB colour2 of wheat, OFSP and pumpkin flour
| Parameter | Wheat flour | OFSP flour | Pumpkin flour |
|---|---|---|---|
| Moisture content (%) | 12.74 ± 0.15c | 7.23 ± 0.07a | 8.10 ± 0.10b |
| Crude protein (%) | 11.95 ± 0.08c | 5.16 ± 0.02a | 5.92 ± 0.05b |
| Crude fibre (%) | 0.39 ± 0.02a | 3.68 ± 0.04b | 4.35 ± 0.08c |
| Fat (%) | 1.03 ± 0.01b | 0.59 ± 0.01a | 1.47 ± 0.02c |
| Total ash (%) | 0.87 ± 0.01a | 1.27 ± 0.09b | 2.96 ± 0.07c |
| Carbohydrate (%) | 73.02 ± 0.17a | 82.07 ± 0.22c | 77.20 ± 0.13b |
| L* | 91.20 ± 1.26c | 69.27 ± 0.41b | 63.80 ± 0.54a |
| a* | −0.08 ± 0.01a | 18.93 ± 0.18c | 9.36 ± 0.12b |
| b* | 11.86 ± 0.24a | 35.70 ± 0.29b | 49.82 ± 0.63c |
Values in a row with no common superscript are significantly different (p < 0.05). L* represent lightness (L* = 100 is white and 0 is dark)
1Value is presented as an average ± standard deviation (n = 3) and expressed on a dry matter basis
except for moisture
2Value is an average ± standard deviation (n = 5)
a*is redness (a > 0) or greenness (a < 0) and b* is yellowness (b* > 0) or blueness (b* < 0)