Table 3 Chemical composition and fatty acids profile of sourdough bread samples (Mean±SD)

Protein (g/100g)

13.24^a±0.041

13.14^a±0.053

Fat (g/100g)

13.97^a±0.094

7.49^b±0.086

Ash (g/100g)

1.75^a±0.041

1.76^a±0.065

Fiber (g/100g)

4.84^a±0.069

5.66^b±0.114

Total carbohydrates (g/100g)

66.20^a±0.241

71.96^b±0.318

Total phenolic (mg GAE/100 g)

636.40^a±3.332

976.0^b±5.532

Fatty acids (as percentage of total fatty acids)

 Lauric acid: C12 (0)

0.466±0.003

-

 Myristic acid: C14 (0)

1.044±0.019

-

 Plamitic acid: C16 (0)

14.57^a±0.102

11.65^b±0.041

 Oleic acid: C18 (1)

15.82^a±0.089

17.84^b±0.045

 Linoleic acid: C18(2)

38.14^a±0.123

21.78^b±0.061

 Linolenic acid:C18 (3)

4.69^a±0.102

39.71^b±0.078

 Total identified saturated fatty acids

16.08^a±0.111

11.65^b±0.041

 Total identified unsaturated fatty acids

58.65^a±0.212

79.33^b±0.161