Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains

Abstract. Samples of whole grain flour of five cereals (wheat, rye, barley, oats and buckwheat) were analysed for ash, starch, fat, cellulose and protein content. Coefficient of variation shows that within the same sample of whole grain flour variation of starch, protein, fat and ash content is relatively small, rarely exceeding 3%. The variability of the cellulose content is relatively high. The significance of the difference between chemical compositions of two independent samples of the same whole grain flour has been tested by Student's t-test. With the exception of protein content, the difference between two samples of buckwheat whole grain flou