Table 2.
Proximate composition of lupin flour composites and bread.
| Sample | Chemical Parameters | |||||||
|---|---|---|---|---|---|---|---|---|
| Moisture (%) | Protein (%) | Increase Compared to the WF (%) | Lipids (%) | Increase Compared to the WF (%) | Ash (%) | Carbohydrates * (g/100 g) |
Energy Value ** (kcal/ 100 g) |
|
| Flour Composites | ||||||||
| LF | 6.91 ± 0.05 a | 30.95 ± 0.94 a | - | 12.42 ± 0.52 a | - | 3.67 ± 0.09 a | 45.79 | 418.75 |
| WF | 6.76 ± 0.06 a | 12.00 ± 0.55 b | - | 0.32 ± 0.02 b | - | 0.66 ± 0.02 b | 80.10 | 371.30 |
| WFL10 | 6.80 ± 0.06 a | 13.76 ± 0.58 c | 14.67 | 1.66 ± 0.05 c | 418.75 | 1.32 ± 0.05 c | 76.30 | 375.17 |
| WFL20 | 6.83 ± 0.05 a | 16.04 ± 0.66 d | 33.67 | 2.71 ± 0.07 d | 746.875 | 1.00 ± 0.05 d | 73.25 | 381.56 |
| WFL30 | 6.90 ± 0.06 a | 18.35 ± 0.68 e | 52.92 | 4.02 ± 0.09 e | 1156.25 | 1.33 ± 0.06 c | 69.23 | 386.49 |
| Flour Composites | ||||||||
| WB | 37.92 ± 0.98 b | 7.71 ± 0.09 a | - | 0.34 ± 0.03 a | - | 0.73 ± 0.04 a | 52.34 | 243.23 |
| WBL10 | 36.34 ± 1.71 b | 8.72 ± 0.41 b | 13.10 | 0.92 ± 0.01 b | 170.59 | 0.77 ± 0.02 a | 52.21 | 251.99 |
| WBL20 | 34.64 ± 1.08 b | 10.41 ± 0.47 c | 35.02 | 0.94 ± 0.03 b | 176.47 | 1.15 ± 0.05 b | 51.73 | 257.05 |
| WBL30 | 32.86 ± 1.130 a | 12.24 ± 0.35 d | 58.75 | 0.97 ± 0.05 b | 185.29 | 1.34 ± 0.06 c | 51.44 | 263.44 |
a–d A t-test was used to compare the mean differences registered among samples; data within the same column sharing different superscripts are significantly different (p < 0.05); * were calculated according to Equations (1) and (2) using the mean values of equation terms.