. 2020 Mar 2;57(8):2800–2808. doi: 10.1007/s13197-020-04311-x

Table 3.

Proximate composition of breads prepared from germinated wheat flour (GWF) blended with whole wheat flour

Bread type	Moisture (%)	Ash (%)	Crude fat (%)	Protein (%)	Crude fiber (%)	Carbohydrate (%)
0% GWF	33.12 ± 0.13^ab	2.71 ± 0.30^a	2.92 ± 0.10^a	12.88 ± 0.06^a	2.11 ± 0.17^a	46.26 ± 0.46^bc
50% GWF	33.94 ± 0.29^bc	2.49 ± 0.49^a	2.66 ± 0.21^a	13.07 ± 0.14^ab	1.99 ± 0.07^a	45.84 ± 0.16^ab
75% GWF	32.46 ± 0.42^a	2.56 ± 0.23^a	2.97 ± 0.24^a	13.49 ± 0.37^bc	1.82 ± 0.08^a	46.70 ± 0.31^c
100% GWF	34.14 ± 0.39^c	1.96 ± 0.24^a	2.75 ± 0.18^a	14.00 ± 0.05^c	1.86 ± 0.24^a	45.28 ± 0.28^a

Values in a column followed by same superscript are not significantly (P < 0.05) different than each other