Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
Table 2
Proximate composition (%) of wheat bread enriched with green leafy vegetable powders.
Bread sample
Moisture
Fat
Fibre
Ash
Protein
Carbohydrate
99% WF: 1% TOL
24.5 ± 0.02
1.3 ± 0.03
2.0 ± 0.02
1.1 ± 0.02
10.9 ± 0.10
60.2 ± 0.01
98% WF: 2% TOL
23.4 ± 0.05
1.4 ± 0.02
2.8 ± 0.02
1.7 ± 0.01
11.2 ± 0.02
59.6 ± 0.02
97% WF: 3% TOL
22.6 ± 0.02
1.4 ± 0.04
4.0 ± 0.03
2.2 ± 0.02
13.9 ± 0.02
55.9 ± 0.02
99% WF: 1% AVL
25.1 ± 0.01
1.3 ± 0.01
1.9 ± 0.02
1.1 ± 0.01
10.5 ± 0.02
60.1 ± 0.01
98% WF: 2% AVL
23.8 ± 0.02
1.3 ± 0.02
2.2 ± 0.01
1.9 ± 0.02
11.0 ± 0.02
59.9 ± 0.01
97% WF: 3% AVL
21.9 ± 0.01
1.4 ± 0.02
3.1 ± 0.01
2.4 ± 0.01
12.4 ± 0.01
58.8 ± 0.02
99% WF: 1% SML
25.9 ± 0.02
1.4 ± 0.01
1.9 ± 0.02
1.1 ± 0.02
9.8 ± 0.02
59.9 ± 0.01
98% WF: 2% SML
24.9 ± 0.03
1.7 ± 0.05
2.4 ± 0.02
1.5 ± 0.01
10.1 ± 0.02
59.3 ± 0.01
97% WF: 3% SML
22.5 ± 0.02
2.0 ± 0.03
3.5 ± 0.01
2.0 ± 0.02
10.8 ± 0.01
59.2 ± 0.01
100% WF
26.9 ± 0.03
1.3 ± 0.01
1.8 ± 0.02
1.1 ± 0.02
9.5 ± 0.02
59.9 ± 0.01
Mean values along the same column with different superscripts are significantly different ; WF: wheat flour; TOL: Telfairia occidentalis leaf powder; AVL: Amaranthus viridis leaf powder; SML: Solanum macrocarpon leaf powder.
