TABLE 3.

Proximate analysis of Chinese steamed bread enriched with distillers dried grains

DDG (%)	Moisture (%)	Protein (% db)	NDF (% db)	Fat (% db)	TDF † (% db)	TDF † (% wb)
Control	44.5 ± 3.68 a	12.3 ± 0.89 a	0.57 ± 0.02 a	0.37 ± 0.02 a	2.85 ± 1.09 a	1.58 ± 0.60 a
10%	47.0 ± 2.19 b	15.2 ± 0.62 b	4.91 ± 0.10 b	0.40 ± 0.01 a	5.22 ± 0.14 a	2.77 ± 0.07 a
15%	48.1 ± 0.21 cb	16.3 ± 0.71 cb	6.67 ± 0.03 c	0.26 ± 0.03 b	9.26 ± 0.66 b	4.81 ± 0.35 b
20%	48.7 ± 0.64 bd	17.5 ± 0.71 ac	9.78 ± 1.27 d	0.65 ± 0.00 c	11.45 ± 1.07 b	5.87 ± 0.54 b
25%	49.5 ± 0.49 d	18.8 ± 0.49 d	11.72 ± 0.46 e	0.29 ± 0.01 b	15.28 ± 2.38 c	7.71 ± 1.20 c

Means ± standard deviation values in the same column that followed by different letters are significantly different (p < .05).

Abbreviation: NDF, neutral detergent fiber.

^†TDF: total dietary fiber as consumed in a 100 g portion of steamed bread.