Table 2

Recipes^¥

Chemical composition (%)

Caloric value kcal/100 g^fw

Moisture content

Crude protein content

Lipids content^dw

Ash content^dw

Crude fiber content^dw

Carbohydrates content^dw

RTU

RTE

RTU

RTE

RTU

RTE

RTU

RTE

RTU

RTE

RTU

RTE

RTU

RTE

CCVD

71.39^aA
± 0.16

42.06^aB
± 0.67

27.47^cA
± 1.00

19.04^deB
± 0.98

2.13^aB
± 0.36

20.69^aA
± 0.44

8.15^bA
± 0.43

7.02^aB
± 0.11

8.33^aA
± 0.31

7.89^aB
± 0.29

54.45^abA
± 1.25

44.48^aB
± 0.28

97.35^aB
± 1.44

252.01^bA
± 2.08

PCVD

67.13^bA
± 0.14

38.38^abB
± 0.83

33.67^aA
± 0.53

26.89^aB
± 1.33

2.28^aB
± 0.3

18.73^bA
± 1.06

8.69^bA
± 1.98

6.93^aB
± 0.36

8.20^aA
± 0.81

8.05^aA
± 0.71

48.09^cA
± 1.19

38.51^bB
± 1.34

112.41^aB
± 0.64

262.28^aA
± 2.35

ZCVD

71.29^aA
± 0.06

39.82^abB
± 1.01

27.35^cA
± 1.04

20.35^dB
± 1.38

2.08^aB
± 0.34

18.42^bA
± 1.40

8.74^bA
± 0.07

6.24^aB
± 0.23

8.14^aA
± 0.86

7.18^bB
± 0.71

54.57^abA
± 1.14

46.01^aB
± 1.07

97.59^aB
± 2.34

256.21^abA
± 3.07

TCVD

69.56^abA
± 1.17

39.82^abB
± 1.01

29.14^bA
± 1.17

22.62^cB
± 1.54

2.22^aB
± 0.36

18.4^bA
± 1.41

11.46^aA
± 1.14

6.93^aB
± 0.26

8.64^aA
± 0.86

8.08aB
± 0.80

51.85^bcA
± 0.44

43.05^aB
± 1.24

102.82^aB
± 2.96

254.80^abA
± 2.08

BCVD

71.65^aA
± 0.64

37.48^bB
± 0.96

33.96^aA
± 1.47

24.88^bB
± 1.69

1.87^aB
± 0.3

17.41^bA
± 0.32

7.83^bA
± 0.99

6.67^aB
± 0.24

8.34^aA
± 0.86

7.63^bB
± 0.76

46.79^cA
± 1.25

42.08^aB
± 1.32

94.84^aB
± 2.81

262.27^aA
± 3.90

SCVD

70.27^abA
± 0.05

40.76^abB
± 1.04

25.02^dA
± 1.81

18.09^eB
± 1.23

2.36^aB
± 0.39

20.47^aA
± 1.55

9.15^bA
± 1.31

7.04^aB
± 0.27

8.84^aA
± 0.86

7.90^abB
± 0.79

56.16^aA
± 1.56

45.42^aB
± 1.08

100.83^aB
± 0.49

256.40^abA
± 2.49

^¥: see materials and methods, table 1,
^dw: values were calculated on dry weight basis,
^fw: values were calculated on fresh weight basis,
^RTU: ready-to-use, RTE: ready-to-eat,
^{a, b, c, ...}: means with the same letter in the same column are not significantly different (p>0.05),
^{A, B, C, ...}: means with the same letter in the same raw into each parameter are not significantly different (p>0.05).

Table 2: Chemical composition of innovative read-to-use and read-to-eat chickpea-based vegan diets incorporating different vegetables (mean ± SE).