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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