Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours

Table 4

Proximate analysis of various gluten-free cupcakes and control.

Groups	Dry matter	Moisture	Carbohydrates	Proteins	Fiber	Fats	Ash	Calories
T0	74^d ± 1.38	26.15^a ± 1.38	44.64^b ± 1.38	4.33^c ± 1.38	2.09^b ± 1.38	23.53^c ± 1.38	1.68 ± 1.38	386.83^d ± 3.82
T1	81.06^a ± 1.53	18.89^d ± 1.53	54.65^a ± 1.53	3.92^c ± 1.53	1.21^b ± 1.53	21.4^c ± 1.53	0.95 ± 1.53	402.83^c ± 3.82
T2	77.41^bc ± 1.38	21.74^bc ± 1.38	22.75^d ± 1.38	13.68^ab ± 1.38	9.88^a ± 1.38	39.74^a ± 1.38	2.1 ± 1.38	483.5^a ± 4.82
T3	76.96^c ± 1.12	23.19^b ± 1.32	25.18^d ± 1.38	11.51^b ± 1.18	10.52^a ± 1.38	38.51^a ± 1.48	2.02 ± 1.38	468^b ± 5
T4	79.78^ab ± 1.28	20.25^cd ± 1.28	30.49^c ± 1.28	14.66^a ± 1.28	8.29^a ± 1.28	34.17^b ± 1.28	2.55 ± 1.28	476^ab ± 5
value	0.01	0.01	0.00	0.00	0.00	0.00	0.70	0.00