Table 1 Nutritional composition of the...

Table 1

Nutritional composition of the control wholegrain wheat flour, white wheat flour doughs and composite flour blends with various ratio of chickpea flour (% dry basis)

Flour/Blends	Crude protein (%)	Crude fat (%)	Crude fiber (%)	Total ash (%)
WWF-CF 100:0	15.20 ± 0.08^a	5.94 ± 0.15^b	0.43 ± 0.07^a	2.13 ± 0.01 ^a
WWF-CF 80:20	17.56 ± 0.1^c	6.87 ± 0.1^c	0.69 ± 0.1^b	2.51 ± 0.01^b
WWF-CF 70:30	18.73 ± 0.06^d	7.21 ± 0.09^ac	0.82 ± 0.09^c	2.69 ± 0.06^c
WWF-CF 60:40	19.91 ± 0.07^e	7.51 ± 0.12^a	0.96 ± 0.06^d	2.87 ± 0.06^d
WGF-CF 100:0	13.31 ± 0.15^b	7.52 ± 0.08^a	1.69 ± 0.12^e	2.71 ± 0.17^d
WGF-CF 80:20	16.04 ± 0.07^c	8.04 ± 0.12^d	1.65 ± 0.16 ^e	3.02 ± 0.07^e
WGF-CF 70:30	17.42 ± 0.04^c	8.34 ± 0.07 ^d	1.71 ± 0.06 ^e	2.89 ± 0.16^e
WGF-CF 60:40	18.78 ± 0.01^d	8.72 ± 0.14 ^d	1.71 ± 0.06 ^e	3.26 ± 0.11^f

Flour/Blends	Crude protein (%)	Crude fat (%)	Crude fiber (%)	Total ash (%)
WWF-CF 100:0	15.20 ± 0.08^a	5.94 ± 0.15^b	0.43 ± 0.07^a	2.13 ± 0.01 ^a
WWF-CF 80:20	17.56 ± 0.1^c	6.87 ± 0.1^c	0.69 ± 0.1^b	2.51 ± 0.01^b
WWF-CF 70:30	18.73 ± 0.06^d	7.21 ± 0.09^ac	0.82 ± 0.09^c	2.69 ± 0.06^c
WWF-CF 60:40	19.91 ± 0.07^e	7.51 ± 0.12^a	0.96 ± 0.06^d	2.87 ± 0.06^d
WGF-CF 100:0	13.31 ± 0.15^b	7.52 ± 0.08^a	1.69 ± 0.12^e	2.71 ± 0.17^d
WGF-CF 80:20	16.04 ± 0.07^c	8.04 ± 0.12^d	1.65 ± 0.16 ^e	3.02 ± 0.07^e
WGF-CF 70:30	17.42 ± 0.04^c	8.34 ± 0.07 ^d	1.71 ± 0.06 ^e	2.89 ± 0.16^e
WGF-CF 60:40	18.78 ± 0.01^d	8.72 ± 0.14 ^d	1.71 ± 0.06 ^e	3.26 ± 0.11^f

Note(s): Data is presented as mean ± SD, (n = 12); the different superscript letters represent significant difference between the samples in a column at significance level of P = 0.05. Protein factor (Nx6.25). Legends: WWF = White wheat flour; WGF = Wholegrain wheat flour; CF = Chickpea flour; 0, 20, 30, and 40 suggest the ratio of 0 % (Control), 20%, 30% and 40% replacement of wheat flour with the CF

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