Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour
Table 4
Proximate composition of bread produced from wheat, banana, and carrot flour.
Blending ratio
Moisture (%)
Ash (%)
Crude fiber (%)
Crude fat (%)
Crude protein (%)
β-Carotene(μg/100 g)
CHO (%)
Caloric value (kcal)
C
29.92 ± 0.01e
0.67 ± 0.03e
1.99 ± 0.01e
1.13 ± 0.01e
10.02 ± 0.01e
0.13 ± 0.01e
56.27 ± 0.01e
275.30 ± 0.06e
B1
30.32 ± 0.01d
0.85 ± 0.01d
3.36 ± 0.01d
2.15 ± 0.01d
9.02 ± 0.01d
24.53 ± 0.01d
54.33 ± 0.03d
272.79 ± 0.07d
B2
30.66 ± 0.01c
1.24 ± 0.01c
4.52 ± 0.01c
3.07 ± 0.01c
8.81 ± 0.01c
40.76 ± 0.01c
51.70 ± 0.01c
269.64 ± 0.01c
B3
31.26 ± 0.02b
1.44 ± 0.01b
5.33 ± 0.01b
3.13 ± 0.01b
8.42 ± 0.01b
59.75 ± 0.01b
50.41 0.02b
263.52 ± 0.12b
B4
33.23 ± 0.02a
1.66 ± 0.01a
6.47 ± 0.01a
3.2 ± 0.01a
8.01 ± 0.01a
73.51 ± 0.01a
47.42 ± 0.03a
250.55 ± 0.07a
Mean values not followed with the same letter in a column are significantly different at .Note. 100% wheat (C), 90% wheat, 5% carrot, 5% banana (B1), 80% wheat, 10% carrot, 10% banana (B2), 70% wheat, 15% carrot, 15% banana (B3) and 60% wheat, 20% carrot, and 20% banana (B4). The significance for variables a, b, and c are at .