Table 1.

The content of prebiotics (arabinoxylans and fructans) and phytate, and the concentration of micronutrients (zinc, iron, phosphorous) in various flour and bread samples

Sample	AX (%)	Fructan (%)	Phytate (%)	Zn (mg/kg)	Fe (mg/kg)	P (mg/kg)
DH line number 7	7.9 ± 0.01	2.7 ± 0.03	1.49 ± 0.01	28	41	4200
DH line number 121	5.8 ± 0.04	1.9 ± 0.01	1.41 ± 0.03	29	47	4300
DH line number 114	5.8 ± 0.10	3.2 ± 0.05	1.29 ± 0.04	25	39	3800
DH line number 150	7.2 ± 0.03	0.9 ± 0.03	1.15 ± 0.01	25	36	3800
Crusty white bread mix flour	1.7 ± 0.11	1.5 ± 0.05	0.19 ± 0.03	6.9	11	1150
White yeast leavened bread	1.6 ± 0.06	0.6 ± 0.38	0.01 ± 0.02	8.2	12	1330
White chapatti bread	1.5 ± 0.03	1.5 ± 0.14	0.15 ± 0.04	14	19	1700
Wholemeal bread mix flour	3.8 ± 0.03	2.0 ± 0.20	0.72 ± 0.01	18	33	2600
Wholemeal yeast leavened bread	3.9 ± 0.06	1.0 ± 0.38	0.37 ± 0.03	20	37	3000
Wholemeal chapatti bread	3.5 ± 0.26	1.9 ± 0.34	0.64 ± 0.03	19	34	2800

Values are means +/− SD (n = 4). AX = arabinoxylan.