| Flours |
Ash (%) |
Protein (%) |
Fibre (%) |
Fat (%) |
Carbohydrate (%) |
| Wheat |
0.66a |
9.55b |
1.29a |
0.51a |
73.94a |
| Barley |
2.20e |
11.65e |
6.75e |
2.31c |
75.00cd |
| Oat |
1.70c |
9.60b |
5.13d |
4.50d |
62.00a |
| Maize |
2.00d |
9.78bcd |
1.38abc |
4.58de |
70.32b |
| Rice |
0.76b |
6.77a |
0.62a |
0.94b |
76.91e |
|
| Mean value in a column with same superscript do not differ significantly (p<0.05) |
| Table 2: Proximate composition of flours. |
