Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours

Table 5

Mineral analysis of various gluten-free cupcakes and control (mg/100 grams).

Groups	Sodium	Calcium	Potassium	Zinc	Iron	Magnesium
T0	185.99^c ± 0.07	108.29^d ± 0.07	295.49^a ± 0.07	2.94^c ± 0.06	5.4^d ± 0.07	32.19^a ± 0.07
T1	196.19^b ± 0.07	96.69^e ± 0.07	156.29^e ± 0.06	1.33^e ± 0.07	2.63^e ± 0.07	24.69^d ± 0.07
T2	171.33^d ± 0.08	250^a ± 0.07	169^d ± 0.08	4.62^a ± 0.08	18.6^a ± 0.08	31.86^a ± 0.09
T3	131.99^e ± 0.07	174.99^c ± 0.07	206.99^c ± 0.07	3.12^b ± 0.08	17.29^b ± 0.07	27.41^c ± 0.08
T4	287.5^a ± 0.08	208.5^b ± 0.08	213.6^b ± 0.08	2.12^d ± 0.08	15.76^c ± 0.08	20.66^e ± 0.08
value	0.00	0.00	0.00	0.00	0.00	0.00