From:  Physicochemical, morphological characteristics, and functional properties of Brosimum alicastrum Sw. seed starch modified by HMT

 Chemical composition of flours and native starches.

IDMoisture
(%)
Dry weight
Ash
(%)
Total protein
(%)
Crude fat
(%)
Total carbohydrates
(%)
Total dietary fiber
(%)
Total starch
(%)
Flour
RSF8.9 ± 0.2b4.1 ± 0.1a13.1 ± 0.3b1.3 ± 0.0c81.5 ± 0.5b22.2 ± 0.2a59.6 ± 0.7b
CF8.6 ± 0.1c1.5 ± 0.0b9.9 ± 0.0c4.6 ± 0.2a84.0 ± 0.3a11.4 ± 1.3b74.3 ± 2.0a
WF12.5 ± 0.1a1.0 ± 0.0c13.9 ± 0.2a1.6 ± 0.1b83.5 ± 0.1a3.6 ± 0.1c75.3 ± 1.4a
Starch
RSS8.9 ± 0.2b0.9 ± 0.0a0.2 ± 0.0c0.40 ± 0.0a98.5 ± 0.0a11.2 ± 0.2a82.0 ± 0.4c
CS7.1 ± 0.1c0.6 ± 0.0b3.2 ± 0.1b0.39 ± 0.0b95.8 ± 0.1b2.2 ± 0.0b94.8 ± 1.0a
WS9.3 ± 0.1a0.4 ± 0.0c6.3 ± 0.2a0.20 ± 0.0c93.1 ± 0.2c1.2 ± 0.0c83.4 ± 1.0b

Data are expressed as the mean ± SD. SD = 0.0 indicate that SD < 0.01. RSF: Ramón seed flour; CF: corn flour; WF: wheat flour; RSS: Ramón seed starch; CS: corn starch; WS: wheat starch. Comparisons among flours or starches. Values in the same column with different lowercase letters indicate significant difference (P < 0.05).