From:  Rheological, pasting, and textural characteristics of wheat-sacha inchi (Plukenetia volubilis) composite flour and dough

 Proximate composition of wheat-sacha inchi composite flours at different substitution levels.

Nutrient (%)ControlF1F2F3F4F5
Moisture14.00 ± 2.00a11.90 ± 0.1b11.70 ± 0.10b10.40 ± 0.90c10.30 ± 0.30c9.40 ± 0.40c
Ash0.41 ± 0.08d0.53 ± 0.04c0.56 ± 0.04c0.63 ± 0.02b0.74 ± 0.02b0.83 ± 0.03a
Crude protein8.60 ± 0.50e10.3 ± 0.50de11.80 ± 0.70cd12.10 ± 0.80bc13.00 ± 1.00ab14.20 ± 0.60a
Crude fat1.20 ± 0.20f4.50 ± 0.20e8.80 ± 0.20d10.50 ± 0.40c13.00 ± 0.60b16.00 ± 0.80a
Crude fibre0.20 ± 0.01b0.21 ± 0.01b0.22 ± 0.01b0.24 ± 0.01b0.27 ± 0.05b0.38 ± 0.06a
Carbohydrate56.00 ± 2.00a52.20 ± 0.80b45.70 ± 0.20c44.00 ± 2.00c39.00 ± 1.00d35.40 ± 0.90e

Values are expressed as mean ± standard deviation (n = 3). Superscript letters indicate statistically significant differences among formulations within the same row, as determined by Tukey’s test at p < 0.05.