Samples Moisture % Protein % Fat % Ash % Fiber %
Control(WFB) 30.92 ± 0.38a 9.42 ± .22 a 1.56 ± .0.06a 1.38 ± 0.10a 0.38 ± 0.02a
WF:BR (90:10) 33.14 ± 0.26b 10.70 ± 0.55 b 2.14 ± 0.032b 2.04 ± 0.32b 2.13 ± 0.05b
WF:BR (80:20) 33.24 ± 0.69 b 11.66 ± 0.89 c 2.36 ± 0.04c 2.29 ± 0.04c 3.11 ± 0.06c
WF:BR (75:25) 32.83 ± 0.58 b 12.04 ± 0.84 c 2.61 ± 0.06a 2.48 ± 0.02a 3.27 ± 0.008a
WFB-(white wheat flour bread)- control, WF:BR 90:10, 10% bran supplemented bread ,WF:BR 80:20- 20% bran supplemented bread, WF:BR 75:25 - 25% bran supplemented bread
Data are average of triplicate ± SE. Mean value with different superscript in the same column are significantly different (P<0.05).
Table 3: Proximate composition of Bran supplemented bread and control (Dry weight basis).