. 2014 Jun 24;2014:608053. doi: 10.1155/2014/608053

Table 2.

Influence of powdered broccoli sprouts addition on nutrients digestibility.

Bread	Starch digestibility [%]	Resistant starch [mg/g of bread]	Protein digestibility [%]
C^∗	75.40 ± 0.51^b∗∗	159.43 ± 5.29^a	78.02 ± 3.79^d
B1	74.13 ± 2.22^ab	195.22 ± 15.50^b	54.81 ± 2.35^c
B2	73.16 ± 1.46^ab	190.21 ± 8.62^b	37.47 ± 2.43^b
B3	72.02 ± 1.44^a	180.60 ± 26.67^b	35.61 ± 2.49^b
B4	71.23 ± 1.42^a	186.89 ± 16.91^b	36.05 ± 3.98^ab
B5	72.96 ± 1.82^a	182.41 ± 21.41^ab	29.19 ± 6.83^a

*C: control bread, B1–B5: bread enriched with 1–5% of powdered broccoli sprouts, respectively.

**Means with different letter superscript within the same column are significantly different (α < 0.05).