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Table 2.

Proximate composition of gluten free pasta samples (g per 100 g-1 db).

Component Corn pasta Corn-field bean pasta
Protein 6.55± 0.11b 14.47± 0.06a
Fat 3.15 ± 0.06a 0.82 ± 0.02b
Ash 0.16 ± 0.03b 2.44 ± 0.09a
Fiber 2.21± 0.01b 5.12 ± 0.12a

a-b Means with the same superscript within row are not significantly different (p > 0.05).Component

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