Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
Table 3
Mineral nutrients (mg/100 g) of wheat bread fortified with green leafy vegetable powders.
Bread sample
Magnesium
Iron
Sodium
Zinc
Calcium
99% WF: 1% TOL
172.5 ± 0.05
48.6 ± 0.01
18.2 ± 0.02
10.0 ± 0.22
259.0 ± 0.30
98% WF: 2% TOL
176.0 ± 0.02
49.1 ± 0.02
21.8 ± 0.05
11.5 ± 1.50
280.0 ± 0.25
97% WF: 3% TOL
179.0 ± 0.02
53.7 ± 0.02
22.7 ± 0.07
13.4 ± 0.15
306.0 ± 0.30
99% WF: 1% AVL
167.2 ± 0.01
35.1 ± 0.03
22.3 ± 0.09
7.8 ± 0.02
250.0 ± 0.30
98% WF: 2% AVL
170.5 ± 0.03
38.5 ± 0.02
25.5 ± 0.08
9.6 ± 0.55
262.0 ± 0.05
97% WF: 3% AVL
174.5 ± 0.03
39.6 ± 0.01
27.1 ± 0.03
10.2 ± 0.81
307.5 ± 0.45
99% WF: 1% SML
157.5 ± 0.04
42.6 ± 0.04
19.9 ± 0.21
9.8 ± 0.11
261.0 ± 0.15
98% WF: 2% SML
161.0 ± 0.02
48.2 ± 0.02
21.0 ± 0.03
10.7 ± 0.45
310.3 ± 0.15
97% WF: 3% SML
162.0 ± 0.01
54.2 ± 0.02
23.3 ± 0.01
14.0 ± 0.15
330.5 ± 0.25
100% WF
155.5 ± 0.02
33.5 ± 0.02
15.9 ± 0.02
6.7 ± 0.02
248.5 ± 0.40
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.
