chemical composition

Fermentation type and particle size distribution	Flour samples	Crude protein (%)	Crude fat (%)		Crude fiber (%)
Before fermentation	Blend	14.72g ± 0.03	8.42^ef ± 0.01		7.33a^c ± 0.02
(<250 μm), NF	Blend24	17.43^e ± 0.02	10.20^b ± 0.14		4.49^h ± 0.08
	Blend48	17.52^de ± 0.01	10.90^g ± 0.28		5.32^fg ± 0.01
(< 500 μm), NF	Blend24	17.57^de ± 0.06	10.20^b ±0.07		5.19^g ± 0.06
	Blend48	17.85^b ± 0.04	10.80^de ± 0.21		4.67^h ± 0.06
(<250 μm), CF	Blend24	17.30^f ± 0.21	9.40^c ± 0.14		5.91^e ± 0.02
	Blend48	17.67^cd ± 0.04	8.50^ef ± 0.35		5.63^ef ± 0.05
(< 500 μm), CF	Blend24	17.72b^c ± 0.01	9.36^c ± 0.06		6.88^b ± 0.04
	Blend48	19.44^k ± 0.05	8.86^d ± 0.02		5.96^e ± 0.04
Fermentation type and particle size distribution	Flour samples	Carbohydrates (%)		Calorific value kcal/100g
Before fermentation	Blend	66.63^d ± 0.02		400.81^b
(<250 μm), NF	Blend24	66.90^d ± 0. 28		412.67^f
	Blend48	65.01^e ± 0. 08		412.25^f
(< 500 μm), NF	Blend24	66.74^d ± 0.03		412.63^f
	Blend48	67.97^d ± 0.05		404.01^h
(<250 μm), CF	Blend24	64.16^f ± 0. 11		410.75^d
	Blend48	63.90^g ± 0.42		387.06^g
(< 500 μm), CF	Blend24	61.91^h ± 0.36		387.54^g
	Blend48	60.49ⁱ ± 0. 06		384.60^j

All values are means ± SD, Values in the same column with different superscripts for each type of analysis are significantly different (P < 0.05).
Where CF-Controlled fermentation and NF-Natural fermentation
QPMf₂₄ - QPM flour fermented for 24 hours, QPMf₄₈ - QPM flour fermented for 48 hours, Blend₂₄- Blend fermented for 24 hours and Blend48 - Blend fermented for 48 hours.

Table 1: Proximate chemical composition of blends