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 sample
Weight (g)
Volume (cm3)
Specific volume (cm3/g)
99% WF: 1% TOL
138.3 ± 0.03
572.2 ± 0.01
4.1 ± 0.02
98% WF: 2% TOL
146.4 ± 0.02
567.9 ± 0.02
3.9 ± 0.04
97% WF: 3% TOL
154.2 ± 0.02
552.1 ± 0.01
3.6 ± 0.02
99% WF: 1% AVL
136.8 ± 0.04
573.6 ± 0.05
4.2 ± 0.02
98% WF: 2% AVL
142.5 ± 0.02
569.4 ± 0.02
4.0 ± 0.03
97% WF: 3% AVL
147.0 ± 0.03
555.7 ± 0.01
3.8 ± 0.02
99% WF: 1% SML
136.4 ± 0.01
573.1 ± 0.03
4.2 ± 0.02
98% WF: 2% SML
138.2 ± 0.01
563.0 ± 0.02
4.1 ± 0.02
97% WF: 3% SML
146.6 ± 0.02
553.0 ± 0.01
3.8 ± 0.02
100% WF
134.4 ± 0.01
579.5 ± 0.02
4.3 ± 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.