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Table 4 Physico-chemical compositions of the breads produced

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

Formulations Lipid (%) CH (%) Protein (%) TEV (Kcal) Ash (%) MC (%) DM (%) Acidity TS °Brix
F1 1.623 59.781 20.512 335.778 0.801 17.283 82.717 6.05 3.8
F2 1.687 61.615 21.071 345.932 1.014 14.613 85.387 5.94 3.2
F3 1.492 63.323 21.937 354.471 1.112 12.136 87.864 6.12 3.8
F4 1.556 56.112 22.662 329.096 1.001 18.670 81.330 6.20 3.9
F5 1.302 56.396 22.508 327.335 1.805 17.989 82.011 5.89 4.8
F6 1.127 62.912 19.793 340.962 0.892 15.954 84.046 5.86 4.0
RC (F7) 1.250 54.874 20.793 313.917 0.445 22.638 77.362 6.45 3.6
AC (F8) 1.092 55.858 19.631 311.783 0.752 22.668 77.332 6.03 4.0
Mean 1.391 58.859 21.113 332.410 0.978 17.744 82.256 6.043 3.89
p-value  < 0.001  < 0.001  < 0.001  < 0.001  < 0.001  < 0.001  < 0.001  < 0.001 0.023
CV (%) 16.432 5.861 5.497 4.489 40.128 20.628 4.450 3.072 10.85
  1. MC moisture content, DM dry matter, TEV total energy value (kcal), TS total sugar in Brix degree, F formulation, AC absolute control, RC relative control, CH carbohydrate, CV coefficient of variation, italicized values represent p-values at 5% significance threshold