Table 5 Chemical composition of Baladi bread supplemented with different levels of FE and FT (on dry weight basis).

Control (100%HWF)

34.52e ± 1.65

11.60e ± 0.25

1.50d ± 0.06

1.62d ± 0.08

1.65 g ± 0.01

83.63^a ± 2.35

90% HWF + 10% FE

35.65^d ± 1.25

12.05^c ± 0.15

1.75^d ± 0.03

1.60^d ± 0.01

2.70f. ± 0.10

81.90^b ± 1.39

80% HWF + 20%FE

36.80^c ± 1.50

12.65^b ± 0.10

2.00^d ± 0.09

1.55^e ± 0.03

3.50^e ± 0.07

80.30^d ± 1.65

70% HWF + 30% FE

37.90^b ± 1.45

13.10^a ± 0.07

2.35^ab ± 0.11

1.52^e ± 0.05

4.06^c ± 0.13

78.97^e ± 1.35

90% HWF + 10% FT

36.00^d ± 1.60

11.65^e ± 0.11

1.80 ^cd ± 0.02

1.70^c ± 0.07

3.95^d ± 0.12

80.90^c ± 1.15

80% HWF + 20% FT

37.50^b ± 1.70

11.70^d ± 0.09

2.10^bc ± 0.05

1.80^b ± 0.05

5.80^b ± 0.15

78.60f. ± 0.95

70% HWF + 30% FT

38.70^a ± 1.75

11.80^d ± 0.16

2.50^a ± 0.07

1.89^a ± 0.02

7.50^a ± 0.17

76.31 ^g ± 0.89

LSD at 0.05

0.665

0.067

0.379

0.0579

0.0597

0.0585