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Evaluation of proximity composition of bread.
| Bread sample | Moisture content % | Crude protein % | Crude fiber % | Ash content % | Lipid content % | Carbohydrate % | Crude fat % |
|---|---|---|---|---|---|---|---|
| Normal white bread (control) | 16.1 ± 0.01 | 13.12 ± 0.01 | 2.45 ± 0.01 | 4.44 ± 0.68 | 3.77 ± 0.55 | 83.24 ± 0.01 | 3.38 ± 0.12 |
| Glycyrrhiza glabra-fortified bread | 17.8 ± 0.01 | 13.40 ± 0.68 | 2.57 ± 0.02 | 2.84 ± 0.01 | 3.09 ± 0.08 | 42.11 ± 0.58 | 3.30 ± 0.01 |
