Table 1 Compositions analysis of mixed flours according to the addition of ‘Baromi2’

Sieve size (mesh)	Wheat flour (%)	‘Baromi2’ content (%)	Moisture (%)	Protein (%)	Lipid (%)	Ash (%)	Total starch (%)
Untreted	100	0	11.8±0.2c	9.5±0.1bc	0.7±0.1d	0.5±0.1b	81.8±0.4a
100	90	10	12.0±0.4bc	9.9±0.1ab	0.8±0.1bc	0.6±0.1ab	78.8±0.2b
	80	20	11.0±0.2de	9.8±0.3ab	1.0±0.1a	0.6±0.1ab	76.2±0.5e
140	90	10	12.5±0.2a	10.3±0.2a	0.8±0.1c	0.5±0.1ab	78.7±0.4b
	80	20	12.3±0.5ab	9.1±0.5cd	0.8±0.1bc	0.6±0.1ab	77.9±0.2c
200	90	10	11.3±0.2d	10.1±0.0ab	0.8±0.1c	0.5±0.1ab	76.9±0.4d
	80	20	10.8±0.2e	8.9±0.7d	0.9±0.1b	0.6±0.1a	75.8±0.3e

Values indicate the means of three replications (n = 3).
Different letters within the same column indicate significant differences (p<0.05).