Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

Table 1

Physicochemical properties of wheat and whole kañawa flours.

Flour	Moisture (g kg^−1)	Protein (g kg^−1)	Ash (g kg^−1)	Lipid (g kg^−1)	Crude fiber (g kg^−1)	Dietary fiber (g kg^−1)	WRC (g kg^−1)
Wheat	123.0^b	131.0^a	9.8^a	9.0^a	3.0^a	57.0^a	717^a
Kañawa L1	131.6^c	112.5^a	45.5^c	116.7^c	42.6^b	164.3^b	1254^b
Kañawa L2	98.6^a	164.3^b	25.4^b	98.3^b	50.8^c	258.3^c	1942^c

All parameters are expressed on dry basis. Values followed by the same letter within a column are not significantly different ().