Bread

Cupcake

Cake mix

Pancake mix

Pizza mix

“Casabe”

Moisture (%)

30.9 ± 0.2

24.6 ± 1.3

5.1 ± 0.1

5.7 ± 0.2

4.7 ± 0.1

11.5 ± 0.0

Crude Protein (%)

12.7 ± 0.0

9.4 ± 0.4

4.6 ± 0.0

3.9 ± 0.0

27.6 ± 0.1

11.0 ± 0.8

Crude Fat (%)

2.6 ± 0.2

21.6 ± 0.0

0.5 ± 0.0

0.4 ± 0.0

2.5 ± 0.1

0.8 ± 0.0

Ash (%)

1.7 ± 0.1

2.7 ± 0.1

3.0 ± 0.1

2.6 ± 0.1

1.7 ± 0.1

1.8 ± 0.1

Dietary Fiber (%)

7.7 ± 0.0

7.5 ± 0.2

1.6 ± 0.1

1.6 ± 0.1

2.0 ± 0.1

13.8 ± 0.1

Total Carbohydrates (%)

83.1 ± 0.0

41.9 ± 1.6

88.8 ± 0.0

87.4 ± 0.1

63.6 ± 0.4

74.4 ± 0.0

Available Carbohydrates (%)

75.5 ± 0.0

34.3 ± 0.0

87.2 ± 0.0

85.2 ± 0.0

61.6 ± 0.0

60.9 ± 0.4

Calories

376 ± 0.0

368 ± 0.0

372 ± 0.0

360 ± 0.0

379 ± 0.7

295 ± 0.0

Gluten

>5ppm

>5ppm

<5ppm

<5ppm

<5ppm

<5ppm

Phe (mg/100gms)

Not determined

Not determined

3.2 ± 0.0

3.6 ± 0.0

387.0 ± 0.7

ND

Digestibility (%)(1)

Not determined

Not determined

87.4 ± 0.7

88.1 ± 0.4

86.1 ± 0.6

51 ± 0.2

Total Cyanide (mg/kg)

Not apply

6.5 ± 0.5

6.5 ± 0.5

6.5 ± 0.5

Not apply

6.5 ± 0.5

Resistant Starch (%)

Not determined

Not determined

Not determined

Not determined

Not determined

6.5 ± 0.7

Table 1: Nutritional parameters of the breads and baked goods made with non-conventional flours.