Table 3 Physicochemical characteristics and proximate composition (%, dry basis) of breads

Control

15.10 ± 0.02^e

2.35 ± 0.24^e

1.95 ± 0.20^a

50.05 ± 0.03^e

2.05 ± 0.11^a

0.85 ± 0.11^a

29.55 ± 0.01^a

0.72 ± 0.01^a

T1

14.52 ± 0.01^d

1.90 ± 0.01^d

2.65 ± 0.02^b

38.85 ± 0.02^d

12.46 ± 0.10^b

2.80 ± 0.14^b

30.25 ± 0.02^b

0.69 ± 0.15^a

T2

13.45 ± 0.14^c

1.75 ± 0.05^c

2.82 ± 0.02^c

26.45 ± 0.21^c

22.53 ± 0.03^c

5.85 ± 0.21^c

32.14 ± 0.01^c

0.67 ± 0.01^a

T3

10.50 ± 0.12^b

1.65 ± 0.12^b

3.04 ± 0.01^d

23.72 ± 0.03^b

33.45 ± 0.20^d

6.25 ± 0.03^d

32.37 ± 0.03^d

0.65 ± 0.02^a

T4

8.56 ± 0.05^a

1.35 ± 0.22^a

3.28 ± 0.01^e

12.50 ± 0.02^a

43.65 ± 0.15^e

9.58 ± 0.15^e

33.22 ± 0.10^e

0.66 ± 0.01^a