Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

Table 2

Mineral composition of straight-grade flour, raw and processed potato powder, and supplemented chapatis (mg/100 g).

Treatments	Ca	Na	K	Fe	Zn
SGF	42.50 ± 0.50^b	5.75 ± 0.25^c	445.00 ± 2.00^c	3.77 ± 0.04^a	3.94 ± 0.02^a
Raw PP	61.50 ± 0.71^a	49.59 ± 0.39^a	986.50 ± 0.71^a	1.55 ± 0.02^b	0.87 ± 0.01^b
Processed PP	59.00 ± 0.71^a	47.34 ± 1.27^b	973.30 ± 1.41^b	1.51 ± 0.14^b	0.76 ± 0.04^c
T0	29.71 ± 0.22^cd	2.78 ± 0.01^d	375.80 ± 0.28^e	3.08 ± 0.01^a	3.17 ± 0.07^a
T1	29.24 ± 0.34^d	3.11 ± 0.02^d	392.59 ± 2.25^d	3.10 ± 0.14^a	3.07 ± 0.03^a
T2	30.47 ± 0.67^c	4.13 ± 0.19^c	417.18 ± 1.66^c	3.16 ± 0.26^a	3.08 ± 0.02^a
T3	32.21 ± 0.30^b	5.20 ± 0.28^b	439.76 ± 3.91^b	3.30 ± 0.38^a	3.14 ± 0.08^a
T4	33.45 ± 0.64^a	6.26 ± 0.38^a	465.85 ± 1.20^a	3.41 ± 0.49^a	3.25 ± 0.21^a

Values are means ± S.D. (n = 2). Values having identical lettering in each column are nonsignificant at . T₀ = 100% straight-grade wheat flour chapatis (control), T₁ = 2.5% processed potato powder (PP), T₂ = 5% processed PP, T₃ = 7.5% processed PP, and T₄ = 10% processed PP.