Exploration of Foods and Foodomics

From: Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

Table 1

Proximate composition of U. tuberosus and A. xanthorrhiza flours

Variable	U. tuberosus (%)	A. xanthorrhiza (%)	p values
Humidity	5.93 ± 0.05^a	7.60 ± 0.37^b	0.025
Fat	0.25 ± 0.00^a	1.02 ± 0.16^b	0.022
Fiber	14.0 ± 0.00^b	4.07 ± 0.09^a	0.002
Protein	6.28 ± 0.39^a	9.64 ± 0.25^b	0.010
Ash	6.25 ± 0.41^a	5.16 ± 0.24^a	0.093
Carbohydrates	67.04 ± 0.28^a	72.28 ± 0.18^b	0.004

Return to article view

Data represent the mean ± standard deviation of the experiment. In each row, equal letters indicate that the means are not significantly different (p < 0.05)