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Table 1 Proximate and dietary fiber composition of whole corn and jagung bose

From: RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

Component (%, db)

Whole Corn

Jagung Bose

Protein

5.10 ± 0.24

4.63 ± 0.23

Fat*

4.06 ± 0.29

1.33 ± 0.19

Moisture

11.00 ± 0.61

12.19 ± 0.04

Ash*

0.98 ± 0.04

0.39 ± 0.11

Carbohydrate*

78.86 ± 0.73

81.46 ± 0.33

Starch

58.92 ± 4.67

62.50 ± 2.41

Amylose*

24.91 ± 0.70

28.96 ± 0.70

Amylopectin

34.01 ± 5.35

33.54 ± 3.06

Total dietary fiber*

14.47 ± 0.14

10.53 ± 0.41

Soluble dietary fiber*

1.21 ± 0.02

0.58 ± 0.07

Insoluble dietary fiber*

13.26 ± 0.12

9.95 ± 0.34

  1. *Statistically different between whole corn and jagung bose
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Journal of Ethnic Foods

ISSN: 2352-619X

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