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

Table 4

Nutrition values of different blends of pan bread on DW.

Nutrition values	Control	Blend (1)	Blend (2)	Blend (3)	Blend (4)
Crude protein (g/100 g DW)	13.91 ± 0.94^e	14.96 ± 0.97^d	16.11 ± 1.05^c	17.84 ± 1.15^b	18.28 ± 1.34^a
Total lipids (g/100 g DW)	6.05 ± 0.32^e	6.15 ± 0.41^d	6.29 ± 0.38^c	6.38 ± 0.36^b	6.51 ± 0.41^a
Crude fiber (g/100 g DW)	11.96 ± 0.71^a	12.07 ± 0.83^b	12.20 ± 0.86^c	12.32 ± 0.84^d	12.43 ± 0.96^e
Ash content (g/100 g DW)	4.01 ± 0.12^a	4.12 ± 0.23^b	4.23 ± 0.13^c	4.35 ± 0.19^d	4.52 ± 0.13^e
Total carbohydrates (g/100 g DW)	64.07 ± 4.36^a	62.70 ± 3.49^b	61.17 ± 4.21^c	59.11 ± 3.29^d	58.26 ± 3.68^e
Total dietary fiber (g/100 g DW)	14.52 ± 0.89^c	14.70 ± 1.04^b	14.95 ± 1.12^a	15.19 ± 1.17^e	15.39 ± 1.04^d
Insoluble dietary fiber (g/100 g DW)	10.02 ± 0.82^e	10.13 ± 0.86^d	10.25 ± 0.91^c	10.34 ± 0.76^b	10.47 ± 0.76^a
Soluble dietary fiber (g/100 g DW)	4.50 ± 0.14^e	4.61 ± 0.15^d	4.70 ± 0.18^c	4.85 ± 0.24^b	4.92 ± 0.17^a
Total phenolic acids mg GAE/g	2.23 ± 0.04^e	2.26 ± 0.03^d	2.29 ± 0.04^c	2.32 ± 0.04^b	2.36 ± 0.07^a
Total flavonoid mg QE/g	0.47 ± 0.01^e	0.66 ± 0.03^d	0.85 ± 0.05^c	1.04 ± 0.02^b	1.23 ± 0.05^a
ABTS m mol TEAC/g	2.21 ± 0.01^e	2.45 ± 0.02^d	2.69 ± 0.04^c	2.93 ± 0.05^b	3.17 ± 0.06^a
DPPH m mol TEAC/g	5.48 ± 0.02^e	5.71 ± 0.03^d	5.94 ± 0.03^c	6.17 ± 0.07^b	6.40 ± 0.08^a
FRAP m mol TEAC/g	5.45 ± 0.02^e	5.65 ± 0.02^d	5.95 ± 0.03^c	6.18 ± 0.05^b	6.45 ± 0.07^a