proximate

Nutrients%	S¹⁰⁰/₀	S⁷⁵/₇₅	S⁵⁰/₅₀	S²⁵/₇₅	S⁰/₁₀₀	LSD
Carbohydrate	45.39+0.29^a	43.53+0.42^b	39.10+0.16^c	36.74+0.13^d	35.13+0.12^e	1.03
Protein	15.19+0.10^d	16.3+0.10^c	18.08+0.10^b	19.07+0.18^a	19.3+0.18^a	0.37
Moisture	28.19+0.32^b	28.51+0.27^ab	28.79+0.23^ab 28	.87+0.03^a	28.92+0.09^a	0.655
Ash	2.44+0.02^d	2.61+0.02^d	3.17+0.01^c	3.51+0.04^b	4.11+0.15^a	0.20
Crude fibre	1.65+0.02^e	1.99+0.10^d	3.32+0.06^c	4.09+0.13^b	4.43+0.04^a	0.22
Fat	6.34+0.06^d	7.02+0.09^c	7.53+0.12^b	7.71+0.03^b	7.98+0.05^a	0.24

* Mean values in the same row with the same superscript are not significantly different at P < 0.05
The means were separated using least significant.
S¹⁰⁰/₀ = Bread with 100% sucrose
S⁷⁵/₇₅ = Bread the sucrose was substituted with 25% date palm fruit pulp
S⁵⁰/₅₀ = Bread the sucrose was substituted with 50% date palm fruit pulp
S²⁵/₇₅ = Bread the sucrose was substituted with 75% date palm fruit pulp
S⁰/₁₀₀= Bread the sucrose was completely replace with date palm fruit pulp.
Table 4: Mean values for the proximate composition of bread as affected by different substitution of sucrose with date palm (phoenix dactylifera) fruit pulp.