Table 3.
Chemical properties of the three different tested breads.
| Components | Ebindb (n = 3) | Eblfb1 (n = 3) | Eblfb2 (n = 3) |
|---|---|---|---|
| Proteinsa | 10.12 ± 0.17 | 8.12 ± 0.20 | 9.09 ± 1.15 |
| Dietary fibera | 2.60 ± 0.17 | 3.13 ± 0.32 | 3.27 ± 0.47 |
| Moisturea | 33.60 ± 0.50 | 36.00 ± 0.78 | 33.93 ± 1.68 |
| Asha | 1.59 ± 0.03 | 2.32 ± 0.61 | 2.14 ± 0.16 |
| Carbohydratesa | 51.47 ± 0.06 | 49.43 ± 1.17 | 50.43 ± 2.04 |
| Caloriesb | 257.67 ± 1.53 | 245.33 ± 5.51 | 254.33 ± 4.93 |
| Sodiuma | 0.50 ± 0.01 | 0.74 ± 0.24 | 0.64 ± 0.05 |
| Potassiumc | 1.27 ± 0.06 | 1.57 ± 0.06 | 1.63 ± 0.12 |
| Magnesiumc | 0.29 ± 0.01 | 0.40 ± 0.01 | 0.41 ± 0.05 |
| Calciumc | 0.20 ± 0.00 | 0.27 ± 0.00 | 0.28 ± 0.03 |
a
Values are grams per 100 g of sample.
b
Values are micrograms per liter of sample.
c
Values are grams per kilogram of sample.