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Table 3 Proximate composition (dry weight basis) of whole grain snack bar

From: High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

Constituents (g/100 g)

Samples

MBY

MBZ

COB

Ash

3.19 ± 0.00a

2.45 ± 0.41b

1.39 ± 0.01c

Crude fiber

2.08 ± 0.01b

1.08 ± 0.01c

3.54 ± 0.34a

Fat

13.55 ± 0.05a

17.86 ± 0.10b

25.06 ± 0.08a

Protein

21.95 ± 0.66a

17.75 ± 0.19b

3.54 ± 0.34c

Carbohydrate

59.23 ± 0.70b

60.86 ± 0.55a

56.49 ± 0.41c

Moisture

6.96 ± 0.28a

7.03 ± 0.11a

4.06 ± 1.29b

Energy value (kcal/100 g)

446.67 ± 0.62c

475.02 ± 1.04b

464.58 ± 1.52a

  1. Values represent Mean ± SD, values with different superscripts on the same row are significantly different (P˂ 0.05)
  2. MBY (snack comprising 90% amaranth, 5% acha, 5% pearl millet); MBZ (snack comprising 47.98% amaranth, 26.68% acha, 25.34% pearl millet), COB Oat snack bar control (control)