Nutritional and mineral composition of white bread in National Capital District (NCD), Papua New Guinea (PNG)

Authors

  • L. Menei
  • P. Yoba
  • K. Singh

Keywords:

baking, vitamins, proximate analysisi, ash, fat, protein, enzyme

Abstract

The nutritive and mineral composition of 10 samples of white bread sold in NCD, PNG, was investigated. The samples are rich in sodium, potassium and phosphorus but low in iron and calcium. The moisture, fat, ash and protein show a fair distribution thus making the bread samples comparable to those from overseas countries.

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Published

2025-12-05

Issue

Vol. 20 No. 1&2 (1999): Harvest

Section

Articles