Sample Moisture (%) Protein (%) Fat (%) Carbohydrate(%) Crude Fiber(%) Ash (%) Energy (Kcal)
A 36.2 11.71 2.42 61.29 2.41 1.47 313.78
B 36.9 11.58 2.39 61.72 2.38 1.45 314.71
C 38.8 11.23 2.32 59.80 2.31 1.42 305.00
D 40.5 10.91 2.26 57.74 2.24 1.26 294.94
E 35.5 11.85 2.45 61.5 2.45 1.50 315.45
S.E± 0.5281 0.0107 0.0086 0.2174 0.2588 0.0093 1.6895
CD 1.5843 0.0321 0.0258 0.6522 0.7764 0.0279 5.0685
*Each value is average of three determinations
Table 8: Chemical composition of bread prepared with different incorporation level of guar gum.