Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

Table 3

Effect of fermentation duration on acrylamide reduction in whole wheat breads.

Wheat variety	Whole flours+ingredients	Fermentation duration (min)	Free asparagine content (mg 100 g^-1)	Antioxidant capacity (mg 100 g^-1)	Free asparagine content (mg 100 g^-1)	Antioxidant capacity (mg 100 g^-1)	Acrylamide content (μg kg^-1)
			Whole doughs		Whole breads
Gihundo	W	60	^a	^q	^f	^v	^a
	W:SCG		^a	^d	^f	^l	^q
	W:SCG+LR		^b	^c	^d	^f	^v
	W	120	^g	^p	^b	^t	^b
	W:SCG		^g	^b	^b	^i	^t
	W:SCG+LR		^j	^a	^a	^b	^w
Kibatsi	W	60	^b	^v	^f	^s	^c
	W:SCG		^b	^n	^f	^m	^h
	W:SCG+LR		^e	^m	^c	^d	^k
	W	120	^h	^s	^b	^o	^e
	W:SCG		^h	^k	^f	^j	^i
	W:SCG+LR		^k	^g	^a	^g	^w
Nyaruka	W	60	^d	^w	^ef	^w	^e
	W:SCG		^d	^o	^ef	^p	^n
	W:SCG+LR		^f	^l	^d	^a	7^o
	W	120	^i	^u	^b	^q	^g
	W:SCG		^d	^f	^b	^o	^s
	W:SCG+LR		^l	^e	^a	^e	^r
Reberaho	W	60	^c	^t	^e	^u	^d
	W:SCG		^c	^j	^e	^n	^j
	W:SCG+LR		^e	^i	^d	^h	^m
	W	120	^j	^r	^bc	^r	^g
	W:SCG		^c	^hi	^bc	^k	^u
	W:SCG+LR		^k	^h	^a	^c	^p

Values are of 3 replications. Means with different superscripts within a column are significantly different at . W: whole wheat flour (control flour); W: SCG: whole wheat flour supplemented with spent coffee grounds (SCG); W: SCG+LR: whole wheat flour supplemented with spent coffee grounds, juice of lemon fruits (L), and juice of rosemary leaves (R).