Moisture

WHC1

Protein2

lipid2

Carbohydrate2

Fiber2

Color

Brown

index

%

%

%

%

%

%

L3

a3

b3

wheat flour

11.26a

86.62d

9.61c

1.95c

74.48a

13.10c

91.07a

0.79c

9.11d

8.93c

soybean flour

6.46b

202.26b

36.49a

19.94a

30.16d

9.30d

88.49c

0.90d

25.17b

11.50a

Lupin flour

6.03b

155.17c

36.17a

9.74b

40.37c

18.90a

88.38c

1.22b

27.53a

11.62a

Navy bean flour

4.80c

293.70a

22.33b

1.5d

60.75b

15.30b

88.71b

2.08a

13.57c

11.29b