Samples Iron mg/100g Zinc mg/100g Control (WFB) 1.98 ± 0.056 a 0.93 ± 0.064 a WF:BR( 90:10) 2.34 ± 0.159b 1.697 ± 0.108b WF:BR (80:20) 2.95 ± 0.0753c 2.28 ± 0.131c WF:BR (75:25) 4.83 ± 0.074a 2.33 ± 0.066c

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 5: Mineral analysis of bread (Dry weight basis).