TABLE 2.
Nutritional characteristics of control wheat bread and samples with replacement by plantain and soy flours
| Quality | Units | CON | PLF10 | PLF20 | SF10 | SF20 |
|---|---|---|---|---|---|---|
| Proximate | ||||||
| Moisture | g/100 g | 20.7a (0.2) | 20.6a (0.1) | 21.4a (0.1) | 21.7a (0.2) | 21.6a (0.2) |
| Protein | g/100 g | 7.7c (0.1) | 6.3c (0.2) | 6.1c (0.3) | 12.1b (0.1) | 14.5a (0.0) |
| Fat | g/100 g | 6.9b (0.0) | 6.5b (0.0) | 6.0b (0.1) | 8.9a (0.0) | 9.0a (0.0) |
| Crude fiber | g/100 g | 1.1c (0.3) | 1.7b (0.3) | 2.0b (0.2) | 1.8b (0.3) | 2.3a (0.1) |
| Ash | g/100 g | 1.4c (0.1) | 1.5c (0.0) | 1.9b (0.1) | 2.0b (0.0) | 2.4a (0.0) |
| Carbohydrate | g/100 g | 62.2a (0.2) | 63.4a (0.2) | 62.6a (0.0) | 53.5b (0.0) | 50.2b (0.1) |
| Starch | g/100 g | 54.5b (0.1) | 57.8a (0.0) | 60.2a (0.0) | 48.5c (0.1) | 47.7c (0.3) |
| Total sugar | g/100 g | 9.4a (0.1) | 7.2c (0.0) | 7.4c (0.1) | 7.5c (0.1) | 8.7b (0.1) |
| Amylose | g/100 g | 40.3c (0.1) | 47.5b (0.1) | 55.9a (0.1) | 25.8d (0.1) | 27.9d (0.1) |
| Amylopectin | g/100 g | 59.7b (0.1) | 52.5c (0.1) | 44.1d (0.1) | 74.2a (0.1) | 72.1a (0.1) |
| Caloric value | kcal/100 g | 336.4a (0.6) | 331.6a (0.8) | 323.2a (0.1) | 339.0a (0.1) | 337.3a (0.1) |
| Hydrolysis index (HI) | g/100 g | 100.0a (0.0) | 80.1b (0.5) | 68.5c (0.4) | 82.2b (0.2) | 70.3c (0.3) |
| Glycemic index (GI) | g/100 g | 94.6a (0.0) | 83.7b (0.4) | 77.3c (0.3) | 84.8b (0.3) | 78.3c (0.1) |
| Ascorbic acid | mg/100 g | 3.74c (0.00) | 5.25b (0.00) | 6.50a (0.00) | 3.50c (0.00) | 3.75c (0.00) |
| Minerals | ||||||
| Potassium (K) | mg/100 g | 202.8d (1.3) | 232.5bc (1.5) | 257.6a (1.3) | 226.4c (1.6) | 240.5b (1.4) |
| Zinc (Zn) | mg/100 g | 1.8c (0.2) | 2.2b (0.4) | 2.6a (0.2) | 2.7b (0.2) | 3.1a (0.2) |
| Iron (Fe) | mg/100 g | 3.2c (0.2) | 4.5b (0.1) | 4.8a (0.3) | 4.3b (0.1) | 4.7a (0.5) |
| Calcium (Ca) | mg/100 g | 119.6b (1.4) | 115.9c (1.4) | 112.5c (1.5) | 124.2a (1.6) | 128.6a (1.5) |
| Magnesium (Mg) | mg/100 g | 115.4c (0.1) | 117.9c (0.1) | 122.6b (0.2) | 124.3b (0.1) | 128.9a (0.3) |
| Phytochemicals | ||||||
| Phytic acid | mg/100 g | 93.8e (1.2) | 102.5d (0.9) | 124.6b (1.3) | 111.6c (0.8) | 134.5a (1.5) |
| Polyphenols | mg/100 g | 195.6d (2.1) | 221.4b (1.8) | 245.6a (1.2) | 211.5c (2.0) | 228.9b (1.9) |
All values show the mean (standard deviation). a–eValues within a row with different letters are significantly different (p < .05).
Abbreviations: CON, whole wheat flour; PLF10, 10 g of plantain flour/100 g; PLF20, 20 g of plantain flour/100 g; SF10, 10 g of soy flour/100 g; SF20, 20 g of soy flour/100 g.