International Journal of Food Science / 2019 / Article / Tab 5

Research Article

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
Control5%10%15%20%25%30%

Na1460.42 ±0.731484.01 ±0.321486.67±0.431507.72 ±0.331550.91 ±0.141566.24±0.701582.13 ±1.30

K355.90 ±1.15379.16±0.42380.54±0.46390.86±0.60392.53 ±0.52393.21 ±0.22406.36 ±0.60

Mg36.64 ±0.2236.63 ±0.2236.59 ±0.1237.44 ±0.2138.49 ±0.1940.02 ±0.1440.08 ±0.18

Ca197.53±0.09265.62 ±0.12273.16 ±1.48280.37 ±1.83298.85 ±0.09304.42 ±0.07310.17 ±.12

P103.97 ±0.27102.25±0.11100.30±0.26100.29±0.4195.73 ±0.4092.01 ±0.3088.47 ±0.37

Fe16.14 ±0.0120.55±0.0820.51±0.0721.45 ±0.1121.96±0.1022.88 ±0.0323.18 ±0.03

Cu0.51 ±0.010.61 ±0.010.59 ±0.010.66 ±0.020.70±0.030.72 ±0.050.78 ±0.05

Mn3.17 ±0.023.60±0.033.62±0.013.63±0.034.47 ±0.024.95 ±0.025.20 ±0.03

Zn2.61 ±0.022.98 ±0.013.11 ±0.013.81 ±0.013.79 ±0.033.85 ±0.044.33 ±0.05

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