Table 6.
Effect of substitution of amaranth flour on proximate composition of bread.
| Parameters | Wheat flour (100%) | A5+95% wheat flour | A10+90% wheat flour | A15+85% wheat flour |
|---|---|---|---|---|
| Moisture (%) | 31.06 ± 0.07aD | 32.00 ± 0.03aC | 32.60 ± 0.20aB | 33.24 ± 0.13aA |
| Ash (%) | 0.92 ± 0.61dD | 1.14 ± 0.04dC | 1.33 ± 0.05dB | 1.51 ± 0.04dA |
| Protein (%) | 12.17 ± 0.09dD | 12.61 ± 0.05dC | 12.96 ± 0.07dB | 13.11 ± 0.03dA |
| Crude fibre (%) | 1.11 ± 0.06dD | 1.27 ± 0.06dC | 1.36 ± 0.05dB | 1.72 ± 0.05dA |
| Crude fat (%) | 2.16 ± 0.01dD | 2.32 ± 0.15dC | 2.61 ± 0.36dB | 2.77 ± 0.12dA |
| NFE (%) | 52.58 ± 0.01aA | 50.66 ± 0.02aB | 49.41 ± 0.01aC | 47.65 ± 0.02aD |
| AWRC (%) | 136.00 ± 0.51aA | 122.03 ± 0.16aB | 116.01 ± 0.60aC | 112.02 ± 0.51aD |
Values are expressed as means of triplicate samples ± standard deviation (n = 3). Values with the same superscripts in a column are statistically similar while values with different superscripts are significantly different (p ≤ 0.05).