Table 3: Proximate composition of freshly baked bread.

Sample Moisture content (%) Crude protein (%) Crude fibre (%) Ash (%) Lipid (%) Carbohydrates (%)

A 15.15 ± 0.01c12.25 ± 0.01b1.33 ± 0.01g3.41 ± 0.58c2.67 ± 0.58g80.34 ± 0.01f
B 15.31 ± 0.01b8.10 ± 0.01d1.84 ± 0.01e3.60 ± 0.58b3.01 ± 0.58e83.45 ± 0.58c
C 14.94 ± 0.01e7.00 ± 0.56e1.42 ± 0.01f3.75 ± 0.58a3.10 ± 0.58d84.73 ± 0.58b
D 11.50 ± 0.01h3.75 ± 0.58g0.90 ± 0.01h1.50 ± 0.02h2.35 ± 0.58h70.10 ± 0.01h
E 12.63 ± 0.01g4.38 ± 0.58f2.00 ± 0.58b2.35 ± 0.58f4.20 ± 0.58a87.08 ± 0.58a
F 16.00 ± 0.11a10.50 ± 0.58c1.87 ± 0.02d1.81 ± 0.01g3.33 ± 0.08c82.49 ± 0.58d
G 14.21 ± 0.01f10.50 ± 0.58c1.92 ± 0.58c2.80 ± 0.58d3.47 ± 0.02b81.31 ± 0.58e
H 15.01 ± 0.56d14.00 ± 1.15a2.01 ± 0.06a2.73 ± 0.58e2.98 ± 0.58f78.28 ± 0.01g

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%).