. 2023 Oct 13;9(10):e20828. doi: 10.1016/j.heliyon.2023.e20828

Table 3.

Proximate and mineral compositions of the Ofada rice sourdough breads.

Sample	FfB	WvB	LdB	FWB	FLB	WLB	FWLB	CoB
Moisture (%)	45.44 ± 2.16^a	40.71 ± 2.46^a	39.25 ± 1.84^a	39.58 ± 1.49^a	37.59 ± 4.36^a	38.12 ± 3.58^a	36.84 ± 5.63^a	36.61 ± 2.21^a
Ash (%)	1.32 ± 0.53^a	1.80 ± 0.09^a	1.70 ± 0.18^a	1.60 ± 0.39^a	1.6500 ± 0.30^a	1.3167 ± 0.53^a	1.64 ± 0.24^a	1.58 ± 0.16^a
Crude Fat (%)	1.77 ± 0.30^ab	2.51 ± 0.46^ab	3.41 ± 0.38^b	1.78 ± 0.28^ab	1.24 ± 0.14^ab	2.60 ± 1.44^ab	1.49 ± 0.10^ab	1.01 ± 0.01^ab
Crude Protein (%)	8.48 ± 0.06^e	7.28 ± 0.03^d	7.46 ± 0.03^d	6.48 ± 0.06^bc	6.61 ± 0.06^c	6.36 ± 0.04^b	5.25 ± 0.06^a	7.31 ± 0.13^d
Crude fibre (%)	0.43 ± 0.00^b	0.41 ± 0.00^b	0.43 ± 0.00^b	0.43 ± 0.00^b	0.44 ± 0.00^c	0.29 ± 0.00^a	0.28 ± 0.00^a	0.40 ± 0.01^d
Carbohydrate (%)	45.45 ± 2.76^a	47.65 ± 0.8^a	49.89 ± 2.94^a	49.97 ± 1.18^a	52.14 ± 6.50^a	50.88 ± 3.71^a	55.39 ± 1.96^a	54.10 ± 2.67^a
Sodium (mg/100 g)	1.22 ± 0.03^b	1.50 ± 0.07^c	2.19 ± 0.00^e	0.20 ± 0.00^a	1.75 ± 0.00^d	1.70 ± 0.00^d	1.72 ± 0.00^d	2.58 ± 0.03^f
Potassium (mg/100 g)	0.40 ± 0.00^a	0.39 ± 0.00^a	0.50 ± 0.00^c	0.45 ± 0.00^b	0.45 ± 0.00^b	0.50 ± 0.00^c	0.45 ± 0.00^b	0.65 ± 0.00^d
Calcium (mg/100 g)	0.01 ± 0.01^b	0.01 ± 0.01^a	0.01 ± 0.01^c	0.00 ± 0.00^e	0.02 ± 0.02^c	0.03 ± 0.03^a	0.02 ± 0.02^d	0.02 ± 0.02^a
Magnesium (mg/100 g)	0.31 ± .00^d	0.28 ± 0.00^c	0.39 ± .012^f	0.33 ± 0.00^e	0.23 ± 0.00^c	0.22 ± .00^c	0.44 ± 0.01^g	0.21 ± 0.00^a
Phosphorus (mg/100 g)	0.19 ± 0.00^b	0.16 ± 0.00^a	0.19 ± 0.01^b	0.17 ± 0.00^a	0.17 ± 0.00^a	0.18 ± 0.00^a	0.20 ± 0.00^c	0.21 ± 0.01^c

The results are the averages of three separate assays, ± standard deviations. Significant differences (p < 0.05) are shown by means with distinct letter superscripts in the same row.