Table 5 Mineral composition of ethnic artisan bread

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

Samples	Calcium (mg/kg)	Zinc (mg/kg)	Iron (mg/kg)
UPY	290.03 ± 2.58 ^c	89.27 ± 0.38^c	76.06 ± 26.06^a
UPW	178.98 ± 0.52^b	58.26 ± 1.97^b	389.10 ± 32.89^b
UPZ	90.96 ± 1.06^ab	54.60 ± 0.76^b	117.92 ± 3.25^a
UPS	0.00 ± 0.00 ^a	15.36 ± 0.41^a	76.32 ± 16.04^a
UPB	100.84 ± 2.06 ^ab	11.56 ± 5.54^a	69.18 ± 36,74^a
P	0.004	0.000	0.000

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

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