Table 5. Macro Elements and Trace Elements of Cake Samples^a.

	cake blends
minerals(mg/100 g DW)	control	C-STP1	C-STP2	C-STP3	C-SCP1	C-SCP2	C-SCP3
Ca	156.7 ± 0.001g	170.3 ± 0.05c	183.8 ± 0.03b	201.5 ± 0.2a	160.0 ± 0.04f	163.6 ± 0.004e	167.1 ± 0.02d
K	132.6 ± 0.02g	135.8 ± 0.08f	139.1 ± 0.08e	142.7 ± 0.2d	150.4 ± 0.02c	168.2 ± 0.03b	186.0 ± 0.03a
Mg	63.4 ± 0.1g	65.3 ± 0.02f	67.1 ± 0.06d	69.3 ± 0.2b	66.0 ± 0.1e	68.5 ± 0.2c	70.8 ± 0.03a
P	117.5 ± 0.09g	120.6 ± 0.2e	123.4 ± 0.1c	126.6 ± 0.2a	120.1 ± 0.003f	122.5 ± 0.07d	125.0 ± 0.09b
Na	297.5 ± 0.05a	297.2 ± 0.05a,b	296.9 ± 0.7a,b	296.6 ± 0.2b,c	297.5 ± 0.7a	296.7 ± 0.06b,c	296.5 ± 0.3c
Fe	1.24 ± 0.3d	1.52 ± 0.04c	1.76 ± 0.05b	1.99 ± 0.02a	1.29 ± 0.01d	1.33 ± 0.01d	1.29 ± 0.01d
Mn	0.264 ± 0.04d	1.00 ± 0.01c	1.71 ± 0.06b	2.39 ± 0.3a	0.28 ± 0.001d	0.34 ± 0.001d	0.38 ± 0.001d
Zn	0.861 ± 0.07a	0.846 ± 0.01a	0.91 ± 0.06a	0.912 ± 0.03a	0.84 ± 0.001a	0.86 ± 0.001a	0.85 ± 0.001a
Cu	0.006 ± 0.00d	0.050 ± 0.001c	0.09 ± 0.00b	0.143 ± 0.001a	0.006 ± 0.00d	0.006 ± 0.00d	0.006 ± 0.001d
Se	0.009 ± 0.00a	0.012 ± 0.004a	0.01 ± 0.00a	0.01 ± 0.00a	0.009 ± 0.00a	0.009 ± 0.00a	0.009 ± 0.001a
Cr	0.00 ± 0.00	0.002 ± 0.00	0.01 ± 0.00	0.005 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
Cd	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
Sr	0.00 ± 0.00d	0.00 ± 0.00d	0.00 ± 0.00d	0.00 ± 0.00d	0.02 ± 0.00c	0.04 ± 0.00b	0.08 ± 0.00a

^aThe data is represented as the mean ± SD of three replicates. According to Duncan’s test at p ≤ 0.05, the different letters represent the significance inside each column. C-SCP1, C-SCP2, and C-SCP3: cakes with the addition of 1, 2, and 3% spent coffee powder, respectively; C-STP1, C-STP2, and C-STP3: cakes with the addition of 1, 2, and 3% spent tea powder, respectively.