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

Table 3

Minerals content (mg/100 g DW) of raw materials.

Chemical composition	Quinoa	Germinated sweet lupin	Germinated fenugreek	Yellow maize
Magnesium	40.38 ± 2.15^c	68.54 ± 4.36^b	75.84 ± 5.26^a	5.12 ± 0.06^d
Sodium	210.35 ± 10.61^a	117.27 ± 7.52^c	120.64 ± 6.64^b	25.53 ± 0.15^d
Potassium	533.12 ± 12.39^a	240.19 ± 11.28^c	280.27 ± 10.12^b	215.28 ± 10.49^d
Phosphorus	11.76 ± 0.98^c	25.86 ± 0.83^b	94.29 ± 6.37^a	4.17 ± 0.08^d
Iron	12.83 ± 0.43^b	10.49 ± 0.42^c	14.85 ± 0.18^a	2.26 ± 0.07^d
Calcium	70.56 ± 3.48^c	204.16 ± 11.78^b	240.12 ± 15.26^a	20.49 ± 0.65^d

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