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 ± 0.01^e	0.67 ± 0.03^e	1.99 ± 0.01^e	1.13 ± 0.01^e	10.02 ± 0.01^e	0.13 ± 0.01^e	56.27 ± 0.01^e	275.30 ± 0.06^e
B1	30.32 ± 0.01^d	0.85 ± 0.01^d	3.36 ± 0.01^d	2.15 ± 0.01^d	9.02 ± 0.01^d	24.53 ± 0.01^d	54.33 ± 0.03^d	272.79 ± 0.07^d
B2	30.66 ± 0.01^c	1.24 ± 0.01^c	4.52 ± 0.01^c	3.07 ± 0.01^c	8.81 ± 0.01^c	40.76 ± 0.01^c	51.70 ± 0.01^c	269.64 ± 0.01^c
B3	31.26 ± 0.02^b	1.44 ± 0.01^b	5.33 ± 0.01^b	3.13 ± 0.01^b	8.42 ± 0.01^b	59.75 ± 0.01^b	50.41 0.02^b	263.52 ± 0.12^b
B4	33.23 ± 0.02^a	1.66 ± 0.01^a	6.47 ± 0.01^a	3.2 ± 0.01^a	8.01 ± 0.01^a	73.51 ± 0.01^a	47.42 ± 0.03^a	250.55 ± 0.07^a

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 .