Research Article

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

Table 5

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

Bread sampleWeight (g)Volume (cm3)Specific volume (cm3/g)

99% WF: 1% TOL138.3 ± 0.03572.2 ± 0.014.1 ± 0.02
98% WF: 2% TOL146.4 ± 0.02567.9 ± 0.023.9 ± 0.04
97% WF: 3% TOL154.2 ± 0.02552.1 ± 0.013.6 ± 0.02
99% WF: 1% AVL136.8 ± 0.04573.6 ± 0.054.2 ± 0.02
98% WF: 2% AVL142.5 ± 0.02569.4 ± 0.024.0 ± 0.03
97% WF: 3% AVL147.0 ± 0.03555.7 ± 0.013.8 ± 0.02
99% WF: 1% SML136.4 ± 0.01573.1 ± 0.034.2 ± 0.02
98% WF: 2% SML138.2 ± 0.01563.0 ± 0.024.1 ± 0.02
97% WF: 3% SML146.6 ± 0.02553.0 ± 0.013.8 ± 0.02
100% WF134.4 ± 0.01579.5 ± 0.024.3 ± 0.02

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.