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

Table 5 Physical parameters of the breads produced

Flour formulations	Specific volume (cm³/g)	Average crust thickness (cm³)	Color
Flour formulations	Specific volume (cm³/g)	Average crust thickness (cm³)	L*	a*	b*
F1	2.375_ab	0.566_ab	33.2_ab	26.3_bcd	19.8 _bcd
F2	3.037_a	0.6_ab	40.6_a	24.6_cd	15.4_d
F3	1.620_b	0.566_ab	21.5_b	17.1_d	36.1_ab
F4	2.381_ab	0.7_a	30.1_ab	21.2_cd	13.6_d
F5	2.344_ab	0.6_ab	32.2_ab	35.1_abc	18.9_cd
F6	1.514_b	0.5_ab	23.2_b	22.8_cd	40.3_a
RC (F7)	2.211_ab	0.433_b	34.7_ab	43.3_b	32.2 _abc
AC (F8)	3.528_a	0.333_b	31.9_ab	40.7_ab	23.2_bcd
F-value	6.99	50.11	6.45	5.43	4.95
p-value	< 0.001	< 0.001	0.0014	0.0159	0.0251
Tukey HSD	1.4	0.241	15.01	14.94	16.46

The values in each column followed by different letters are statistically different at the 5% p-value threshold according to the Tukey HSD test. Italicized values represent p-values at 5% significance threshold
L* lightness, a* balance “red–green”, b* balance “yellow–blue”. F formulation, RC relative control, AC absolute control

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