Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Table 4

Chemical composition of quinoa flour-based flat bread (on dry weight basis).

Bread formula	%Ash	%Protein	%Lipids	%Crude Fiber	%Carbohydrates	Calories (kcal)
Control	1.58 ±0.09	12.12 ±0.63	1.19 ±0.03	0.54 ±0.07	84.56 ±0.18	397.45 ±0.81
5%	2.11 ±0.08	13.71 ±0.06	1.39 ±0.02	0.66 ±0.05	82.11 ±0.11	395.89 ±0.55
10%	2.31 ±0.04	14.36 ±0.21	1.68 ±0.02	0.85 ±0.06	80.80 ±0.12	395.75 ±0.20
15%	2.68 ±0.03	14.78 ±0.02	1.87 ±0.03	1.05 ±0.04	79.61 ±0.03	394.37±0.13
20%	2.70 ±0.04	15.14 ±0.20	2.02 ±0.04	1.31 ±0.11	78.83 ±0.30	394.12 ±0.75
25%	2.74 ± 0.06	15.64 ±0.07	2.42 ±0.05	1.57 ±0.07	77.63 ±0.13	394.83 ±0.35
30%	2.82 ±0.05	15.85 ±0.06	2.85 ±0.06	1.86 ±0.03	76.61 ±0.20	395.52 ±0.53

Values with different letters in the same column indicate significant differences (P≤ 0.05).