Proximate Composition   Flour Types       WF WGF DWGF                WB   Ash (%) 0.84±0.06c 3.90±0.11b 4.72±0.05a      4.8±0.18a   Moisture (%) 11.92±.0.06c 12.08±0.04b 12.99±0.07a   10.38±0.06d   Crude Fat (%)  0.52±0.03b 9.91±0.01a 1.01±0.04b     3.25±0.13b   Crude Fiber (%) 0.45±0.07c 1.19±0.03b 5.18±0.08a      11.91±0.85a   Crude Protein (%) 9.33±0.26d 18.41±0.04b 28.12±0.32a    14.17±0.28c   Total Carbohydrates (%) 77.39±0.17a 54.51±0.18c 53.17±0.19c   67.43±.1.80b   Samples   Minerals (mg/100 gm)       Mg P Ca K WF 35±0.14b 192.35±0.64b 27±0.42b 171±0.28b DWGF 45.95±0.35a 392±0.42a 46.6±0.92a 1044.9±0.14a

All a-d values are means of duplicate ± SD on dry weight basis Means followed by different superscript within the same row differ significantly (P < 0.05). Where WF=wheat flour, WGF=wheat germ flour, DWGF=defatted wheat germ and WB=wheat bran flour.

Table 1: Proximate composition of wheat flour, wheat germ flour and defatted wheat germ flour.