Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour

Table 3

Proximate composition for raw material.

Sample	Moisture (%)	Fat (%)	Ash (%)	Fibre (%)	Protein (%)	β-Carotene(μg/100 g)	CH (%)	Energy (kcal)
Wheat flour	13.00 ± 0.02^c	1.90 ± 0.21^a	0.70 ± 0.01^a	2.00 ± 0.22^a	12.9 ± 0.30^c	0.67 ± 0.04^a	69.5 ± 0.00^c	346.7 ± 0.00^c
Banana flour	11.10 ± 0.11^a	1.10 ± 0.00^c	5.12 ± 0.32^b	11.2 ± 0.31^c	9.99 ± 0.05^b	1.27 ± 0.05^b	61.49 ± 0.02^a	295.82 ± 0.00^a
Carrot flour	12.30 ± 0.21^b	2.72 ± 0.10^b	4.82 ± 0.00^c	10.36 ± 0.00^b	6.77 ± 0.00^a	410.84 ± 0.55^c	63.03 ± 0.01^b	303.68 ± 0.01^b

Mean values not followed with the same letter in a column are significantly different at . The significance for variables a, b, and c are at .