Comparative analysis of total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents in different types of Egyptian bread
Abstract:Seven types of Egyptian bread were collected from different rural and urban areas. The chemical composition including total proteins, amino acids, carbohydrates. fibers, lipids, macro and micro minerals contents were determined. Total proteins content was higher in shamssy bread than other types of bread. Crude fat has the highest value in bread made from mixture of cereals, especially when trigonella is found. while fiber content was highest when mixture of cereals containing sorghum is used. Ash content of b… Show more
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