Table 7.
Proximate compositions of pan and pita bread with (YP*) substitution.
| Sample | Moisture (%) | Protein (%) | Fat (%) | Ash (%) | Carbohydrate (%) |
|---|---|---|---|---|---|
| Pan bread | |||||
| Control | 8.42 ± 0.09a | 10.60 ± 0.11c | 2.17 ± 0.10d | 2.72 ± 0.10d | 76.08 ± 0.40a |
| YP 5% | 8.13 ± 0.10b | 11.41 ± 0.12a | 2.44 ± 0.09c | 2.89 ± 0.11c | 75.14 ± 0.40b |
| YP 10% | 8.27 ± 0.21ab | 11.30 ± 0.30a | 2.79 ± 0.01b | 3.21 ± 0.10b | 74.42 ± 0.42c |
| YP 15% | 8.04 ± 0.09b | 11.15 ± 0.10a | 3.12 ± 0.08a | 3.48 ± 0.01a | 74.21 ± 0.29c |
| Pita bread | |||||
| Control | 8.25 ± 1.71a | 10.84 ± 0.1a | 0.18 ± 0.02b | 1.68 ± 0.01d | 79.05 ± 0.2a |
| YP 5% | 9.51 ± 0.19a | 10.8133 ± 0.09a | 0.20 ± 0.01b | 1.91 ± 0.07c | 77.86 ± 0.12a |
| YP 10% | 8.83 ± 0.15 a | 10.52 ± 0.09b | 0.24 ± 0.01a | 2.12 ± 0.10b | 78.27 ± 0.1a |
| YP 15% | 7.69 ± 0.01a | 10.33 ± 0.11b | 0.27 ± 0.01a | 2.41 ± 0.19a | 79.29 ± 0.33a |
* YP = yellow pumpkin; Values followed by different letters were significantly different at p < 0.05.