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

 Mineral composition of tigernut-wheat composite flour (mg/100 g).

SampleCaNaPKMgFeZn
A47.53 ± 0.65e191.40 ± 1.93d367.50 ± 1.87e383.93 ± 1.25e123.60 ± 0.70e2.10 ± 0.02e2.27 ± 0.02e
B50.10 ± 0.40d195.46 ± 1.25c374.13 ± 1.25d390.46 ± 1.25d126.06 ± 0.75d2.19 ± 0.02d2.40 ± 0.02d
C54.13 ± 0.35c199.90 ± 1.27b380.60 ± 0.79c397.46 ± 0.75c128.53 ± 0.75c2.28 ± 0.02c2.51 ± 0.02c
D58.36 ± 0.25b200.33 ± 0.20b385.93 ± 0.75b402.93 ± 0.75b131.53 ± 0.75b2.37 ± 0.02b2.61 ± 0.02b
E61.76 ± 0.35a206.73 ± 1.25a392.43 ± 0.75a409.93 ± 0.75a134.53 ± 0.75a2.46 ± 0.02a2.71 ± 0.02a

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.