Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet

Table 2

Proximate compositions of raw materials (g/100 g DW).

Chemical analysis	Quinoa	Germinated sweet lupin	Germinated fenugreek	Yellow maize
Crude protein	14.38 ± 0.76^c	25.67 ± 1.95^a	24.94 ± 1.73^b	9.56 ± 0.82^d
Total lipids	6.37 ± 0.07^c	7.27 ± 0.12^b	7.52 ± 0.04^a	3.24 ± 0.02^d
Crude fiber	12.76 ± 0.42^b	13.56 ± 0.16^a	9.68 ± 0.12^c	4.67 ± 0.04^d
Ash content	4.25 ± 0.05^c	5.46 ± 0.07^a	4.53 ± 0.03^b	1.94 ± 0.08^d
Total carbohydrates	62.24 ± 3.28^b	48.04 ± 2.1^d	56.33 ± 3.25^c	80.59 ± 5.38^a
Total dietary fiber	15.21 ± 1.08^b	19.28 ± 1.25^a	12.86 ± 0.94^c	7.72 ± 1.13^d
Insoluble dietary fiber	10.53 ± 0.83^b	13.36 ± 0.91^a	8.93 ± 0.68^c	5.16 ± 0.83^d
Soluble dietary fiber	4.68 ± 0.06^b	5.92 ± 0.03^a	3.93 ± 0.07^c	2.56 ± 0.07^d

Results in a column followed by various uppercase letters indicate the significant () that is analyzed by the test of Duncan’s multiple-range.