From:  Functional and nutritional properties of tigernut-wheat flour and its in-vitro glycemic modulation potential

 Proximate composition of tigernut wheat composite flour (%).

SampleMoistureFatFibreAshProteinCarbohydrate
A12.59 ± 0.14a2.61 ± 0.00c1.08 ± 0.14d0.83 ± 0.09d13.00 ± 0.04a69.89 ± 0.22b
B9.87 ± 0.12b2.65 ± 0.03c1.18 ± 0.05c1.33 ± 0.02c12.89 ± 0.02a72.08 ± 0.14a
C9.45 ± 0.08bc4.46 ± 0.00b2.22 ± 0.00b2.15 ± 0.15b11.75 ± 0.04b69.97 ± 0.18b
D8.77 ± 0.07c7.22 ± 0.11a2.35 ± 0.02b2.06 ± 0.16b9.69 ± 0.04c69.91 ± 0.21b
E6.84 ± 0.71d7.32 ± 0.03a3.22 ± 0.10a3.20 ± 0.01a6.91 ± 0.05d72.51 ± 0.72a

Values are mean of triplicate determination ± standard deviation. Values with different superscript in the same column are significantly different (p < 0.05). A: control (100% wheat flour); B: 95% wheat flour, 5% tigernut flour; C: 90% wheat flour, 10% tigernut flour; D: 85% wheat flour, 15% tigernut flour; E: 80% wheat flour, 20% tigernut flour.