. 2015 Nov 19;4(4):534–543. doi: 10.1002/fsn3.315

Table 3.

Proximate composition of Bran supplemented bread and control (Dry weight basis). WFB‐(white wheat flour bread) – control, WF:BR 90:10, 10% bran supplemented bread, WF:BR 80:20 – 20% bran supplemented bread, WF:BR 75:25 – 25% bran supplemented bread

Samples	Moisture %	Protein %	Fat %	Ash %	Fiber %
Control (WFB)	30.92 ± 0.38^a	9.42 ± .22^a	1.56 ± .0.06^a	1.38 ± 0.10^a	0.38 ± 0.02^a
WF:BR (90:10)	33.14 ± 0.26^b	10.70 ± 0.55^b	2.14 ± 0.032^b	2.04 ± 0.32^b	2.13 ± 0.05^b
WF:BR (80:20)	33.24 ± 0.69^b	11.66 ± 0.89^c	2.36 ± 0.04^c	2.29 ± 0.04^c	3.11 ± 0.06^c
WF:BR (75:25)	32.83 ± 0.58^b	12.04 ± 0.84^c	2.61 ± 0.06^d	2.48 ± 0.02^d	3.27 ± 0.008^d

Data are average of triplicate ± SE.

Mean value with different superscript in the same column are significantly different (P < 0.05).