Table 1: Proximate composition of flour with added β-glucan compared to the control flour.

ProductDM (%)CP (%)Crude fiberEE (%)Ash (%)

Control flour
1% flour
2% flour
4% flour

Different letters in a column present significant () effect, according to 1-factor ANOVA, and the differences between the means were evaluated by DMR test. The level of significance was . Triplicate results are presented ().