Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Figure 3

Antioxidant activity of plain bread with different baking temperature and yam flour addition. Note: T1: baking temperature 170°C; T2: baking temperature 180°C; U0: yam flour 0%; U1: yam flour 10%; U2: yam flour 15%; U3: yam flour 20%; U4: yam flour 30%. The letter above the bar graph beside the same number shows that it is not different based on the DNMRT statistical test at the level of confidence 5%.