Table. 1. Table 1

Proximate composition of the cereals

Commodity	Moisture (%)	Ash (%)	Carbohydrate (%)	Starch (%)	Amylose (%)	Amylopectin (%)	Protein (%)	Lipid (%)	Energy (kcal)	Dietary fiber (%)
Purple corn	6.47±0.28	1.46±0.12	78.65±0.43	68.59±0.79	20.75±1.25	47.85±2.04	9.14±0.13	4.28±0.12	389.67±1.10	14.95±0.64
Waxy corn	11.78±0.19	1.07±0.08	73.63±0.09	68.52±0.47	10.07±0.68	58.44±1.15	9.22±0.06	4.30±0.17	370.15±1.60	10.90±1.05
Red rice	11.98±0.15	1.18±0.07	76.17±1.21	69.69±0.22	22.90±0.92	46.79±0.70	8.19±1.21	2.48±0.07	359.77±0.72	5.27±0.09
Black rice	10.96±0.39	1.11±0.12	75.59±0.31	68.72±0.12	15.87±0.18	52.85±0.06	9.28±0.11	3.06±0.08	367.07±1.58	6.99±0.24
Rice var. IR-42	9.23±0.11	0.65±0.05	83.46±0.17	71.86±0.02	26.27±0.16	45.59±0.17	6.18±0.06	0.48±0.05	362.89±0.62	4.32±0.06
Rice var. Ciherang	10.41±0.20	0.58±0.05	80.13±0.31	71.47±0.56	16.81±0.68	54.66±1.24	8.36±0.09	0.52±0.09	358.64±0.88	6.10±0.96
Sorghum	6.81±0.12	0.68±0.04	77.16±0.52	68.34±0.41	26.48±0.54	41.87±0.95	13.26±0.50	2.09±0.10	380.53±0.45	6.23±0.72

Values are presented as mean±SD.

Prev Nutr Food Sci 2023;28:471~482 https://doi.org/10.3746/pnf.2023.28.4.471