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

Table 5

Minerals content of quinoa flour-based flat bread (mg /100 g).

Minerals; mg/100gm	Control	5%	10%	15%	20%	25%	30%
Na	1460.42 ±0.73	1484.01 ±0.32	1486.67±0.43	1507.72 ±0.33	1550.91 ±0.14	1566.24±0.70	1582.13 ±1.30
K	355.90 ±1.15	379.16±0.42	380.54±0.46	390.86±0.60	392.53 ±0.52	393.21 ±0.22	406.36 ±0.60
Mg	36.64 ±0.22	36.63 ±0.22	36.59 ±0.12	37.44 ±0.21	38.49 ±0.19	40.02 ±0.14	40.08 ±0.18
Ca	197.53±0.09	265.62 ±0.12	273.16 ±1.48	280.37 ±1.83	298.85 ±0.09	304.42 ±0.07	310.17 ±.12
P	103.97 ±0.27	102.25±0.11	100.30±0.26	100.29±0.41	95.73 ±0.40	92.01 ±0.30	88.47 ±0.37
Fe	16.14 ±0.01	20.55±0.08	20.51±0.07	21.45 ±0.11	21.96±0.10	22.88 ±0.03	23.18 ±0.03
Cu	0.51 ±0.01	0.61 ±0.01	0.59 ±0.01	0.66 ±0.02	0.70±0.03	0.72 ±0.05	0.78 ±0.05
Mn	3.17 ±0.02	3.60±0.03	3.62±0.01	3.63±0.03	4.47 ±0.02	4.95 ±0.02	5.20 ±0.03
Zn	2.61 ±0.02	2.98 ±0.01	3.11 ±0.01	3.81 ±0.01	3.79 ±0.03	3.85 ±0.04	4.33 ±0.05

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