. 2020 Nov 1;2020:9429584. doi: 10.1155/2020/9429584

Table 2.

Effect of blending ratio on proximate composition of wheat-amaranth bread.

Treatment	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Fiber (%)	Carbohydrate	Energy
C	7.18 ± 0.02^b	8.17 ± 0.13^b	3.95 ± 0.01^c	1.36 ± 0.00^d	1.86 ± 0.01^c	77.48 ± 0.14^a	378.15 ± 0.38^a
C1	7.25 ± 0.03^b	8.23 ± 0.35^b	4.12 ± 0.29^b	1.35 ± 0.01^d	1.95 ± 0.01^c	77.10 ± 0.24^a	378.46 ± 0.29^a
C2	7.67 ± 0.14^a	9.34 ± 0.34^ab	4.42 ± 0.08^ab	1.46 ± 0.27^c	2.16 ± 0.27^b	74.95 ± 0.18^b	376.94 ± 0.51^a
C3	7.86 ± 0.11^a	9.83 ± 0.13^a	4.66 ± 0.01^ab	1.78 ± 0.28^b	2.78 ± 0.28^a	73.09 ± 0.28^c	376.62 ± 0.42^a
C4	7.71 ± 0.02^a	9.96 ± 0.12^a	4.94 ± 0.02^a	1.99 ± 0.02^a	2.99 ± 0.02^a	73.41 ± 0.15^c	377.94 ± 0.35^a

C is control (100% wheat), C1 is 90% wheat and 10% Amaranthus, C2 is 80% wheat and 20% Amaranthus, C3 is 70% wheat and 30% Amaranthus, and C4 is 60% wheat and 40% Amaranthus. Means followed by different superscript letters across the column indicate significant difference at p < 0.05.