Modified Rice Straw as Adsorbent Material to Remove Aflatoxin B1 from Aqueous Media and as a Fiber Source in Fino Bread
Table 3
Proximate composition of raw materials and Fino bread (on dry weight basis).
Samples
Moisture (%)
Protein (%)
Fat (%)
Fiber (%)
Ash (%)
TC (%)
WF 72% extraction
12.56 ± 0.09
11.65 ± 0.06
1.22 ± 0.01
0.46 ± 0.01
0.51 ± 0.02
86.16 ± 0.82
MRS
11.15 ± 0.11
5.8 ± 0.12
0.91 ± 0.03
46.22 ± 0.86
15.13 ± 0.003
31.94 ± 0.81
Fino bread from
WF (Control)
34.15 ± 0.13
10.56 ± 0.09
2.05 ± 0.07
0.65 ± 0.001
1.12 ± 0.001
85.62 ± 0.65
95% WF + 5% MRS
35.87 ± 0.33
10.06 ± 0.09
2.00 ± 0.05
2.95 ± 0.006
1.92 ± 0.003
83.07 ± 0.56
90% WF + 10% MRS
37.18 ± 0.09
9.42 ± 0.12
1.85 ± 0.06
5.72 ± 0.007
2.65 ± 0.002
80.36 ± 0.60
85% WF + 15% MRS
38.85 ± 0.11
8.85 ± 0.15
1.75 ± 0.04
8.12 ± 0.003
3.42 ± 0.003
77.86 ± 0.55
LSD at 0.05
1.12
0.46
0.046
2.31
0.85
2.50
Note: WF: wheat flour, MRS: modified rice straw, and TC: total carbohydrate was calculated by differences = 100 − (% protein + % fat + % fiber + % ash). The values not followed by the same letters are significantly different at 5% level.
