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Table 1 Physico-chemical compositions of the different flours

From: Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Composition Flour
Wheat Cassava Mushroom
Humidity (%) 13.9 15.0 89.2
Dry matter (DM) (g kg−1) 86.1 85.0 10.8
Proteins (g kg−1) 11.7 3.0 3.3
Fat (g kg−1) 8.0 0.6 0.4
Carbohydrates (%) 69.3 79.1 6.1
Fiber (%) 3.9 3.9 2.3
Ash (%) 5.6 3.0
Saturated fatty acid (g kg−1) 160.0 160.0 20.0
Total sugar (°Brux) 1.6 3.7 1.1
Energetic value (kcal) 339.6 357.5 33.0
Iron (Fe)(ppm) 89.0 59.0 133.0
Zinc (Zn) (ppm) 70.0 74.0 77.0
Phosphorous (P) (mg kg−1) 10.6 5.9 12.0
Potash (K) (mg kg−1) 15.8 59.1 42.0
Sodium (Na) (mg kg−1) 2.9 30.6 18.0
Magnesium (Mg) (mg kg−1) 24.8 45.8 18.0
Calcium (Ca) (mg kg−1) 24.0 34.9 3.0
Vitamin C (mg kg−1) 44.9 3.1