| Code |
Moisture
(%) |
Crude protein (%) |
Crude fat (%) |
Ash
(%) |
Total carbohydrates (%) |
aw |
| 010 |
38.10 ± 2.66b |
9.10 ± 0.50c |
0.99 ± 0.54d |
1.04 ± 0.13c |
50.77 ± 3.01c |
0.93 ± 0.004b |
| 020 |
39.93 ± 3.59a |
10.62 ± 0.66b |
2.30 ± 1.07a |
0.75 ± 0.68a |
46.39 ± 3.22e |
0.93 ± 0.007b |
| 030 |
38.67 ± 1.10b |
11.33 ± 0.16a |
1.19 ± 0.63c |
0.97 ± 0.07b |
47.85 ± 1.79d |
0.93 ± 0.006b |
| 040 |
36.60 ± 3.84c |
8.62 ± 0.64d |
0.85 ± 0.39e |
1.53 ± 0.07e |
52.40 ± 3.08a |
0.94 ± 0.004a |
| 050 |
33.70 ± 2.85d |
10.74 ± 0.92c |
1.24 ± 0.86b |
1.42 ± 0.19d |
52.90 ± 2.99a |
0.91 ± 0.028c |
| 060 |
36.53 ± 4.36c |
9.20 ± 1.13d |
1.27 ± 0.55b |
1.65 ± 0.57f |
51.34 ± 3.33b |
0.90 ± 0.013d |
|
All a-f values are means of triplicate ± SD on dry matter basis; Means followed by different superscript within the same raw differ significantly (P ≤ 0.05)
Where:- Bread samples, 010= normal soft wheat; 020= 50% SWF + 50% CF + 3% VGP; 030 = 25% SWF + 75% CF + 3% VGP; 040= 75% WF + 25% CF +3% VGP; 050 = 25% SWF + 75% CF + 6% VGP and 060 = 06=CF + 9% VGP. |
| Table 3: Proximate composition and water activity of bread. |
