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. 2014 Jan 22;51(9):2240–2245. doi: 10.1007/s13197-014-1258-1

Table 2.

Proximate compositions of the bread formulations enriched with fish flour

	F1	F2	F3	F4	F5
	(g kg⁻¹)
Carbohydrates	562 ± 11^a	533 ± 7^b	508 ± 1^b	482 ± 4^c	454 ± 1^d
Proteins	84 ± 6^a	102 ± 3^b	121 ± 1^c	131 ± 1^cd	142 ± 3^d
Lipids	21 ± 1^a	29 ± 1^b	36 ± 2^bc	42 ± 3^c	53 ± 1^d
Minerals	16 ± 1^a	18 ± 1^a	22 ± 1^b	24 ± 1^bc	26 ± 1^c

Different superscripts in the same row indicate that means were significantly different (P < 0.05). Mean of three replications