Table 2. Proximate chemical composition of RWG and DWGF (g/100 g)

Raw materials¹⁾	Moisture content	Ash	Fat	Protein (N^×5.7^*)	Carbohydrate (by difference)
RWG	11.02±0.09^2)a	4.50±0.005^a	10.49±0.2^a	27.71±0.13^a	56.28^a
DWGF	9.88±0.45^b	4.68±0.22^a	0.75±0.4^b	31.42±0.26^b	53.27^b

Rwg, raw wheat geim; DWGF, defatted wheat germ flour.
Values are mean±SE (n=3).
Means with different letters in the same column are significantly different at p<0.05.
Nitrogen content,
Specific nitrogen correction.