Research Article
Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour
Table 5
Sensory property of the composite bread.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||
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 . |