Table 3 Microbiological analyses of the Italian legume flours

3.52 ± 0.12^b

1.93 ± 0.12^b

0.82 ± 0.11^b

3.60 ± 0.20^b

2.49 ± 0.22ª

0.53 ± 0.09^c

3.23 ± 0.22^b

2.54 ± 0.12ª

0.82 ± 0.11^b

4.21 ± 0.18ª

2.25 ± 0.23ª

0.91 ± 0.07^b

2.92 ± 0.13^c

1.14 ± 0.24^c

0.51 ± 0.09^c

2.55 ± 0.25^c

1.16 ± 0.11^c

0.62 ± 0.13^c

3.34 ± 0.19^b

1.47 ± 0.15^c

0.73 ± 0.09^b

1.61 ± 0.32^d

1.00 ± 0.16^c

0.82 ± 0.09^b

2.84 ± 0.22^c

1.31 ± 0.18^c

0.91 ± 0.14^b

2.47 ± 0.14^c

1.47 ± 0.21^c

0.9 ± 0.09^b

2.25 ± 0.15^c

1.69 ± 0.23^b

0.8 ± 0.10^b

2.32 ± 0.23^c

1.84 ± 0.22^b

0.53 ± 0.05^c

2.69 ± 0.21^c

1.77 ± 0.24^b

1.32 ± 0.10^a

2.36 ± 0.24^c

1.84 ± 0.25^b

0.64 ± 0.11^c

2.95 ± 0.09^c

1.47 ± 0.24^c

0.75 ± 0.13^b

4.31 ± 0.11^a

1.30 ± 0.25^c

0.52 ± 0.22^c

3.69 ± 0.16^b

1.30 ± 0.08^c

0.72 ± 0.14^b

2.61 ± 0.17^c

1.00 ± 0.08^c

0.82 ± 0.12^b

2.47 ± 0.23^c

1.30 ± 0.10^c

0.92 ± 0.13^b