Chemical composition

Sample	Protein (%)	ACH (g/100g)	IDF (%)	SDF (%)	TDF (%)	SD
15% TP	10.29 ± 0.18^a,b	59.10 ± 0.10^a,b	14.95 ± 0.00^a	8.00 ± 0.28^a	22.95 ± 0.14^a	58 ± 0.30^b
15% TP/FPS	10.35 ± 0.30^a	58.03 ± 0.90^b	12.69 ± 0.01^d	7.06 ± 0.00^c	19.75 ± 0.00^d	62 ± 0.90^a
15% TP/MSP	10.20 ± 0.06^a,b	60.20 ± 0.00^a	13.01 ± 0.61^c	7.42 ± 0.00^b	20.48 ± 0.00^c	61 ± 1.00^a
15% TP/CSP	9.95 ± 0.05^b	59.02 ± 1.20^a,b	14.78 ± 0.09^b	7.33 ± 0.20^b,c	22.11 ± 0.10^b	53 ± 0.20^c

TDF: Total Dietary Fibre; SDF: Soluble Water Dietary Fibre; IDF: Insoluble Water Dietary Fibre; ACH: Available Carbohydrates; SD: Starch Digestibility
^a-cMean in the same column followed by different superscript letters differ significantly (P<0.05).

Table 3: Chemical composition of semolina and pea flour and dry spaghetti samples obtained in step 2.