Table 6. The proximate compositions of sourdough bread prepared with different amounts of banana sour starter

Component	Banana sour starter (%)
Component	Control	10	20	30	50
Moisture (%)	31.31±0.20¹⁾^e2)	32.54±0.17^d	33.07±0.16^c	33.90±0.18^b	34.59±0.27^a
Crude protein (%)	10.38±0.43^b	10.45±0.46^b	11.69±0.20^a	10.95±0.67^ab	10.78±0.40^b
Crude fat (%)	11.57±1.39^ab	11.97±1.18^a	11.17±0.82^ab	10.42±0.25^ab	10.05±0.62^b
Crude ash (%)	1.58±0.18^a	1.43±0.07^ab	1.38±0.09^b	1.30±0.02^b	1.11±0.09^c

Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (^a-e) are significantly different at p<0.05 by Duncan’s multiple range test.