Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

Table 3

Proximate composition of freshly baked bread.

Sample	Moisture content (%)	Crude protein (%)	Crude fibre (%)	Ash (%)	Lipid (%)	Carbohydrates (%)
A	15.15 ± 0.01^c	12.25 ± 0.01^b	1.33 ± 0.01^g	3.41 ± 0.58^c	2.67 ± 0.58^g	80.34 ± 0.01^f
B	15.31 ± 0.01^b	8.10 ± 0.01^d	1.84 ± 0.01^e	3.60 ± 0.58^b	3.01 ± 0.58^e	83.45 ± 0.58^c
C	14.94 ± 0.01^e	7.00 ± 0.56^e	1.42 ± 0.01^f	3.75 ± 0.58^a	3.10 ± 0.58^d	84.73 ± 0.58^b
D	11.50 ± 0.01^h	3.75 ± 0.58^g	0.90 ± 0.01^h	1.50 ± 0.02^h	2.35 ± 0.58^h	70.10 ± 0.01^h
E	12.63 ± 0.01^g	4.38 ± 0.58^f	2.00 ± 0.58^b	2.35 ± 0.58^f	4.20 ± 0.58^a	87.08 ± 0.58^a
F	16.00 ± 0.11^a	10.50 ± 0.58^c	1.87 ± 0.02^d	1.81 ± 0.01^g	3.33 ± 0.08^c	82.49 ± 0.58^d
G	14.21 ± 0.01^f	10.50 ± 0.58^c	1.92 ± 0.58^c	2.80 ± 0.58^d	3.47 ± 0.02^b	81.31 ± 0.58^e
H	15.01 ± 0.56^d	14.00 ± 1.15^a	2.01 ± 0.06^a	2.73 ± 0.58^e	2.98 ± 0.58^f	78.28 ± 0.01^g

Values are means ± standard error of three replicates. Different superscript in the same column indicates significant differences at .
A: wheat flour, WF (100); B: sweet potato flour, SPF (100%); C: Irish potato flour, IPF (100%); D: sweet potato/Irish potato flour, SPF/IPF (50 : 50%); E: wheat/sweet potato flour, WF/SPF₁ (90 : 10%); F: wheat/Irish potato flour, WF/IPF₁ (90 : 10%); G: wheat/sweet potato flour, WF/SPF₂ (95 : 5%); H: wheat/Irish potato flour, WF/IPF₂ (95 : 5%).