TABLE 3.
Physicochemical properties of bread samples.
| Sample | Moisture (%) | Ash (%) | pH | Specific volume (cm3/g) | Protein (%) | Fe (ppm) | Ca (ppm) |
|---|---|---|---|---|---|---|---|
| T1 | 33.5 ± 1.65a | 0.68 ± 0.02b | 5.15 ± 0.02b | 3.91 ± 0.92a | 6.81 ± 0.3c | 7.6 ± 0.02 a | 363.9 ± 7.6c |
| T2 | 35.6 ± 0.22a | 0.78 ± 0.02a | 5.22 ± 0.02a | 3.86 ± 0.13a | 8.49 ± 0.22b | 7.65 ± 0.16a | 467.65 ± 0.45b |
| T3 | 33.91 ± 0.66a | 0.79 ± 0.01a | 5.23 ± 0.01a | 4.34 ± 0.34a | 8.83 ± 0.13b | 7.11 ± 0.13b | 600.41 ± 1.51a |
| T4 | 34.26 ± 2.07a | 0.77 ± 0.04a | 5.21 ± 0.03a | 4.04 ± 0.07a | 9.65 ± 0.2a | 6.96 ± 0.04b | 577.2 ± 22.5a |
Note: T1: Control, T2: 0.75% OL flour + 0.75% BC flour, T3: 1% OL flour + 1% BC flour, T4: 1.25% OL + 1.25% BC flour. Results are presented as a mean value ± SD, the same superscript letters are not significant in the same column (p > .05).