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. 2014 Jul 9;52(7):4156–4165. doi: 10.1007/s13197-014-1466-8

Table 5.

Proximate composition of standard and experimental breads

Variations Protein content (%) Fat content (%) Crude fibre (%) Total phenolic content (mg GAE/g)
Standard 11.23 ± 0.11a 1.84 ± 0.04a 1.9 ± 0.5a –
V-I 13.95 ± 0.05b 3.37 ± 0.05b 2.1 ± 0.9a 3.83 ± 0.09b
V-II 16.66 ± 0.06c 4.75 ± 0.05c 2.3 ± 0.08a 6.9 ± 0.094c
V-III 18.54 ± 0.04d 5.64 ± 0.04d 2.4 ± 0.04a 10.20 ± 0.085d

V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), V-III (WF: SF: MF: MKF = 60:14:13:13, where, WF = (Refined) Wheat Flour, SF = Soy Flour, MF = Mung Flour (Sprouted), MKF = Mango Kernel Flour

*Mean values bearing the same superscript do not differ significantly (p < 0.01)