Table 1 Proximate composition and functional properties of, wheat flour, APP and formulations (n = 3).

Moisture (%)

4.40 ± 0.41^a

13.6 ± 0.33^d

12.8 ± 0.24^c

12.4 ± 0.16^bc

12.0 ± 0.08^b

Ash (%)

1.50 ± 0.49^b

0.53 ± 0.37^a

0.53 ± 0.29^a

0.50 ± 0.24^a

0.50 ± 0.01^a

Protein (%)

1.43 ± 0.04^a

9.62 ± 0.03^e

9.21 ± 0.02^d

8.80 ± 0.01^c

8.39 ± 0.01^b

Fat (%)

1.80 ± 0.08^b

1.56 ± 0.02^a

1.59 ± 0.02^a

1.58 ± 0.04^a

1.57 ± 0.03^a

Fibre (%)

31.25 ± 0.01^e

0.66 ± 0.02^a

2.19 ± 0.03^b

3.71 ± 0.03^c

5.26 ± 0.05^d

TFC mg CE/g

2.82 ± 0.21^e

0.26 ± 0.10^a

0.37 ± 0.04^b

0.58 ± 0.12^c

0.75 ± 0.03^d

WAC (g/g)

3.35 ± 0.27^d

1.01 ± 0.05^a

1.15 ± 0.02^a

1.23 ± 0.10^b

1.40 ± 2.0^c

OAC (g/g)

1.05 ± 0.18^a

1.03 ± 0.13^a

0.97 ± 0.10^a

0.95 ± 0.10^a

0.92 ± 0.82^a

SP (g/g)

4.66 ± 0.08^bc

4.31 ± 0.13^a

4.44 ± 0.14^ab

4.63 ± 0.15^abc

4.83 ± 0.17^c

FC (%)

24.0 ± 0.82^a

46.0 ± 1.6^d

40.0 ± 2.0^c

38.0 ± 0.8^c

28.0 ± 0.16^b

FS (%)

25.0 ± 1.6^a

48.0 ± 1.2^c

65.0 ± 2.4^d

26.0 ± 0.81^a

42.0 ± 0.82^b

Color

 L*

61.16 ± 0.28^a

85.84 ± 0.44^e

81.27 ± 0.41^d

78.01 ± 0.50^c

75.70 ± 0.42^b

 a*

3.82 ± 0.20^e

– 0.86 ± 0.07^a

0.58 ± 0.06^b

1.20 ± 0.09^c

1.82 ± 0.07^d

 b*

29.55 ± 1.31^c

18.74 ± 0.23^a

18.87 ± 0.60^a

18.97 ± 0.34^a

19.87 ± 0.46^b

ΔE

–

27.30 ± 0.09^d

22.99 ± 0.08^c

20.06 ± 0.06^b

17.58 ± 0.06^a