Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

Table 4

Antioxidant properties of wheat bread fortified with green leafy vegetable powders.

Bread sample	TPC; (mgGAE/g)	DPPH; (%)	MCA; (%)	FRAP; (µAAE/g)	TAC; (mgAAE/g)
99% WF: 1% TOL	92.1 ± 0.03	38.8 ± 0.01	44.0 ± 0.01	128.8 ± 0.05	14.1 ± 0.01
98% WF: 2% TOL	93.8 ± 0.02	40.9 ± 0.02	50.7 ± 0.01	129.6 ± 0.01	14.1 ± 0.01
97% WF: 3% TOL	106.0 ± 0.01	45.3 ± 0.01	52.8 ± 0.02	134.0 ± 0.02	28.1 ± 0.02
99% WF: 1% AVL	87.1 ± 0.02	35.0 ± 0.02	42.6 ± 0.04	127.8 ± 0.01	12.1 ± 0.06
98% WF: 2% AVL	90.3 ± 0.04	40.1 ± 0.01	46.8 ± 0.01	129.6 ± 0.01	14.1 ± 0.08
97% WF: 3% AVL	105.9 ± 0.01	38.7 ± 0.01	48.9 ± 0.01	131.2 ± 0.01	14.9 ± 0.04
99% WF: 1% SML	87.1 ± 0.02	43.0 ± 0.01	42.4 ± 0.02	128.0 ± 0.01	14.2 ± 0.06
98% WF: 2% SML	92.5 ± 0.02	44.7 ± 0.01	42.8 ± 0.04	129.9 ± 0.02	14.9 ± 0.02
97% WF: 3% SML	105.0 ± 0.01	52.0 ± 0.01	47.3 ± 0.01	133.0 ± 0.01	19.2 ± 0.03
100% WF	85.5 ± 0.02	38.5 ± 0.02	41.5 ± 0.01	126.7 ± 0.01	12.4 ± 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.