Table 1 Compositions analysis of different content of blended rice flour of ‘Baromi2’

‘Baromi2’ flour	Moisture (%)	Crude Protein (%)	Cride fat (%)	Crude ash (%)	Total starch (%)

0%	11.75±0.11^b	9.53±0.03^a	0.68±0.02^d	0.46±0.04^b	79.95±0.62^a
10%	10.99±0.13^d	9.46±0.65^a	0.44±0.04^e	0.49±0.07^b	77.56±0.22^b
20%	12.13±0.27^a	9.51±0.36^a	0.77±0.05^c	0.51±0.05^ab	75.13±0.42^c
30%	11.35±0.27^c	9.49±0.17^a	0.87±0.06^b	0.55±0.08^ab	75.16±0.14^c
50%	10.74±0.05^d	8.68±0.56^b	1.06±0.05^a	0.6±0.04^a	71.58±0.04^d

Results are expressed as mean±SD. Values with different letters in the same column are significantly different (p<0.05).