Table 2. Mineral composition (mg/g) of pretreated CAS flour

Samples¹⁾	Ca	Mg	Na	Fe	Zn
IXT	0.92±0.00^2)a3)	0.36±0.00^b	1.61±0.00^a	0.31±0.00^f	0.04±0.00^b
INA	0.28±0.00^g	0.33±0.00^e	1.00±0.00^d	0.69±0.00^e	0.03±0.00^c
TOL	0.49±0.00^b	0.41±0.00^a	1.10±0.00^c	0.19±0.00^g	0.05±0.00^a
CHG	0.33±0.01^d	0.33±0.00^e	1.10±0.00^c	4.14±0.00^a	0.04±0.00^b
OAS	0.29±0.00^f	0.34±0.00^d	1.27±0.00^b	0.85±0.00^d	0.03±0.00^c
MER	0.31±0.00^e	0.35±0.00^c	1.10±0.00^c	2.40±0.00^b	0.03±0.00^c
FTD	0.26±0.00^g	0.32±0.00^f	1.22±0.00^b	2.20±0.00^c	0.04±0.00^b
RMC	0.36±0.00^c	0.34±0.00^d	0.94±0.00^e	0.17±0.00^h	0.03±0.00^c

IXT, nixtamalized Celosia argentea seed flour; INA, germinated Celosia argentea seed flour; TOL, autoclaved Celosia argentea seed flour; CHG, blanched Celosia argentea seed flour; OAS, roasted Celosia argentea seed flour; MER, fermented Celosia argentea seed flour; FTD, defatted Celosia argentea seed flour; RMC, untreated Celosia argentea seed flour.
All values are mean±SD (n=3).
Different superscript letters (^a-h) in the same column indicate significant differences (p<0.05).