Research Article
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 ± 0.02c | 1.90 ± 0.21a | 0.70 ± 0.01a | 2.00 ± 0.22a | 12.9 ± 0.30c | 0.67 ± 0.04a | 69.5 ± 0.00c | 346.7 ± 0.00c | Banana flour | 11.10 ± 0.11a | 1.10 ± 0.00c | 5.12 ± 0.32b | 11.2 ± 0.31c | 9.99 ± 0.05b | 1.27 ± 0.05b | 61.49 ± 0.02a | 295.82 ± 0.00a | Carrot flour | 12.30 ± 0.21b | 2.72 ± 0.10b | 4.82 ± 0.00c | 10.36 ± 0.00b | 6.77 ± 0.00a | 410.84 ± 0.55c | 63.03 ± 0.01b | 303.68 ± 0.01b |
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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 . |