Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread

Table 5

The mineral content (calcium, magnesium, phosphorus) of BSG incorporated bread.

BSG level (%)	Fermentation time (hr)	Calcium, mg/100 g	Magnesium, mg/100 g	Phosphorus, mg/100 g
0	1	a	a	a
	2	ab	ab	b
	3	b	b	b
5	1	c	c	c
	2	d	c	d
	3	e	c	e
10	1	f	d	f
	2	g	e	g
	3	h	e	g
15	1	i	f	h
	2	i	g	i
	3	j	h	j
20	1	k	i	k
	2	l	i	l
	3	m	k	m
value	BSG level	<0.0001	<0.0001	<0.0001
	Fermentation time	<0.0001	<0.0001	<0.0001
	BSG level fermentation durations	<.0001	<.0001	<.0001

The values are of three observations. Means followed by different letters within the column show statistically significant difference ().