Moisture Content

$13.0\% – 15.0\%$ Max

Crucial for flowability and prevention of rancidity.

Tannin Content

Max 0.3% (Dry basis)

High tannins cause bitterness and block protein/iron absorption.

Protein (N x 6.25)

Min 7.0% – 8.5%

Primarily Kafirin protein; defines the nutritional value.

Crude Fat

$2.2\% – 4.7\%$

Higher than wheat; makes it prone to rapid oxidation (rancidity).

Ash Content

Max 1.5%

Indicates the level of bran removal (decortication).

Crude Fiber

Max 1.8%

Excessive fiber can lead to a gritty, sandy mouthfeel in baked goods.