Table 2 Proximate composition of the Italian legume flours

7.2 ± 0.4^e

20.2 ± 1.5^b

3.4 ± 0.2^b

65.0 ± 3.5^c

21.2 ± 1.5^d

4.0 ± 0.4^b

7.2 ± 0.5^e

17.3 ± 1.5^d

2.7 ± 0.3^c

69.2 ± 5.0^a

26.0 ± 1.3^b

3.5 ± 0.2^c

8.0 ± 0.8^d

20.5 ± 2.0^b

2.0 ± 0.4^d

65.2 ± 3.0^c

24.3 ± 2.3^c

3.5 ± 0.3^b

10.2 ± 0.7^b

17.2 ± 1.5^e

2.3 ± 0.2^c

67.3 ± 2.5^b

22.6 ± 2.2^c

3.3 ± 0.2^c

11.1 ± 0.7^a

18.6 ± 1.4^d

2.5 ± 0.3^c

64.5 ± 5.0^c

26.5 ± 1.9^b

3.8 ± 0.1^b

10.9 ± 0.8^a

18.4 ± 0.6^d

2.6 ± 0.4^c

65.8 ± 4.0^c

22.7 ± 1.7^c

3.0 ± 0.1^c

7.3 ± 0.2^e

21.0 ± 1.4^b

2.6 ± 0.3^c

65.4 ± 3.6^c

19.6 ± 2.3^d

3.6 ± 0.2^b

8.5 ± 0.5^d

19.0 ± 1.8^c

3.5 ± 0.1^b

65.2 ± 3.4^c

19.4 ± 0.9^d

3.6 ± 0.2^b

8.8 ± 0.5^d

15.7 ± 1.0^e

6.2 ± 0.4^a

66.5 ± 3.6^b

27.5 ± 1.1^b

3.5 ± 0.3^c

8.9 ± 0.3^d

20.0 ± 0.8^c

6.3 ± 0.1^a

61.2 ± 3.5^e

26.8 ± 2.3^b

4.0 ± 0.2^b

9.2 ± 0.5^c

24.3 ± 1.5^a

1.4 ± 0.2^e

60.8 ± 3.5^e

25.1 ± 1.2^c

3.7 ± 0.4^b

9.3 ± 0.6^c

24.1 ± 2.0^a

2.2 ± 0.4^d

61.5 ± 3.1^e

32.1 ± 2.0^a

3.8 ± 0.2^b

8.2 ± 0.7^d

23.5 ± 1.2^a

3.0 ± 0.5^b

62.8 ± 2.5^d

18.2 ± 1.9^e

2.6 ± 0.1^d

8.8 ± 0.4^d

23.0 ± 1.0^a

3.4 ± 0.2^b

62.6 ± 3.7^d

17.6 ± 2.1^e

2.3 ± 0.2^e

8.7 ± 0.8^d

22.0 ± 1.3^b

3.2 ± 0.2^b

64.1 ± 3.0^d

25.2 ± 1.9^c

3.0 ± 0.3^d

8.0 ± 0.5^d

21.2 ± 1.5^b

2.7 ± 0.1^c

65.9 ± 2.9^c

20.5 ± 1.1^d

2.2 ± 0.1^e

7.4 ± 0.2^e

18.7 ± 0.9^d

2.4 ± 0.2^d

69.1 ± 2.2^a

22.8 ± 1.8^c

2.5 ± 0.2^d

8.6 ± 0.5^d

20.8 ± 1.5^b

2.1 ± 0.2^d

65.9 ± 3.0^b

17.5 ± 0.4^e

2.1 ± 0.2^e

9.2 ± 0.7^c

19.6 ± 1.0^c

2.2 ± 0.2^d

65.3 ± 2.0^c

35.5 ± 2.9^a

4.6 ± 0.3^a