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Table 4 Proximal composition and energy value of ethnic artisan bread

From: Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Samples

Ash (%)

Moisture (%)

Protein (%)

Lipid (%)

Sugars (%)

Energy value

UPY

0.55 ± 0.04b

29.84 ± 2.38a

10.60 ± 0.10c

0.64 ± 0.04c

88.20 ± 0.02a

401.04 ± 0.04c

UPW

0.45 ± 0.02ab

32.94 ± 0.05ab

10.36 ± 0.05 bc

0.54 ± 0.01b

88.59 ± 0.07b

400.87 ± 0.15c

UPZ

0.48 ± 0.04ab

35.53 ± 1.03b

9.80 ± 0.30a

0.66 ± 0.01c

89.05 ± 0.32c

401.43 ± 0.23d

UPS

0.36 ± 0.00a

33.33 ± 3.00ab

10.20 ± 0.10b

0.38 ± 0.01a

88.98 ± 0.08bc

400.35 ± 0.06b

UPB

0.44 ± 0.00a

33.17 ± 0.83ab

10.32 ± 0.00b

0.31 ± 0.01a

88.90 ± 0.00c

399.36 ± 0.07a

P-value

0.112

0.280

0.001

0.000

0.000

0.000

  1. Columns with the same letter mean that there is no significant difference according to the Fisher test at the 5% threshold
  2. UPY: Yagma production unit; UPB: Bissigui production unit; UPS: Saaba production unit; UPW: Wamtenga production unit; UPZ: Zongo production unit; P: probability threshold