Table 1.
Chemical composition (g/100 g) and antioxidant activity of control and sorghum bread.
| Control | Brown | Bronze | White | |
|---|---|---|---|---|
| Moisture | 40.97 ± 0.73 a | 47.42 ± 0.91 b | 46.94 ± 0.74 b | 48.80 ± 0.46 b |
| Ashes | 1.51 ± 0.00 b | 1.53 ± 0.00 b | 1.52 ± 0.02 b | 1.35 ± 0.00 a |
| Carbohydrate | 37.51 ± 0.85 c | 31.68 ± 0.54 b | 29.29 ± 0.56 a | 30.60 ± 0.39 ab |
| Resistant starch | 3.05 ± 0.05 b | 1.77 ± 0.12 a | 2.75 ± 0.19 b | 1.55 ± 0.06 a |
| Fiber | 3.96 ± 0.03 a | 5.79 ± 0.03 d | 4.71 ± 0.13 b | 5.48 ± 0.03 c |
| Protein | 5.36 ± 0.52 a | 5.42 ± 0.24 a | 6.13 ± 0.15 b | 5.36 ± 0.18 a |
| Lipids | 7.58 ± 0.00 a | 6.41 ± 0.08 b | 8.68 ± 0.00 d | 6.87 ± 0.00 c |
| ORAC (μmol TE/g) | 25.60 ± 2.77 a | 45.49 ± 2.07 b | 30.84 ± 0.28 a | 22.41 ± 3.04 a |
Values in the same line marked with different letters show statistical significance (p < 0.05).