Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

Table 3

Lipid content of the bean-corn flour mix and extrudates.

Treatment	Navy-corn		Pinto-corn
	Lipid % before extrusion	Lipid % after extrusion	Lipid % before extrusion	Lipid % after extrusion
Control	1.76^aA	0.93^aB	1.67^aA	0.41^aB
5% flax	4.18^bA	1.09^aB	3.92^bA	1.27^bB
10% flax	6.21^cA	2.78^bB	6.11^cA	2.37^cB
15% flax	8.41^dA	4.26^cB	8.22^dA	3.92^dB
20% flax	10.61^eA	5.85^dB	10.54^eA	5.72^eB

Means in column with the same lowercase letter are not significantly () different. Means in row with the same uppercase letter are not significantly () different.