Table 3. Proximate composition of rice flour ‘Nuruk’ made with various fungal strains

Sample¹⁾	Moisture (%)	Crude protein (%)	Crude fat (%)	Crude ash (%)
N1	10.70±0.32²⁾^b³⁾	8.99±0.30^ab	0.64±0.11^c	0.42±0.09^b
N2	7.69±1.67^c	8.85±0.72^ab	1.44±0.06^a	1.43±0.25^a
N3	12.35±0.25^a	9.31±0.39^a	0.82±0.08^b	1.15±0.00^a
N4	10.15±0.04^b	8.65±0.23^ab	0.92±0.14^b	1.22±0.16^a
N5	12.25±0.20^a	8.28±0.31^b	0.55±0.06^c	1.10±0.10^a

N1, whited rice flour ‘Nuruk’ made with A. oryzae; N2, pigmented rice flour ‘Nuruk’ made with A. oryzae; N3, pigmented rice flour ‘Nuruk’ made with A. kawachii; N4, pigmented rice flour ‘Nuruk’ made with A. niger; N5, pigmented rice flour ‘Nuruk’ made with P. candidum.
All values are mean±SD.
Values with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).