Research Article

Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Table 4

Proximate chemical composition and total phenolic content of the different flours used to produce breads with partial wheat flour replacement.

CompoundFlour
WheatCornGreen banana

Moisture (g/100 g of flour)11.19 ± 0.236.69 ± 0.155.12 ± 0.19
Dry matter (DM) (g/100 g of flour)88.81 ± 0.2393.31 ± 0.1594.72 ± 0.19
Crude protein (g/100 g DM)14.36 ± 0.228.31 ± 1.027.77 ± 0.32
Crude fiber (g/100 g DM)0.16 ± 0.031.04 ± 0.193.75 ± 0.60
Crude fat (g/100 g DM)1.22 ± 0.042.03 ± 0.081.15 ± 0.11
Ash (g/100 g DM)0.62 ± 0.010.57 ± 0.046.34 ± 0.37
Resistant starch (g/100 g of DM)1.27 ± 1.215.14 ± 2.4713.77 ± 2.47
Dietary fiber (g/100 g of fDM)3.605.2012.53
Total phenolic (mg GAE/100 g)3.3 ± 0.47.8 ± 0.618.0 ± 1.13

Not quantified: information provided by the suppliers.