Storage periods (h)

Bread samples

72 h

48 h

24 h

Zero time

211.51 ± 0.40^f

243.55 ± 2.47^b

263.57 ± 3.03^b

288.87 ± 1.93^a

Wheat flour (control)

196.26 ± 0.10^g

229.05 ± 3.62^c

257.51 ± 1.28^d

287.30 ± 1.83^a

5% beans

227.50 ± 1.75^b

250.80 ± 0.87^a

260.67 ± 0.52^c

281.65 ± 0.20^b

10% beans

242.96 ± 0.20^a

254.14 ± 3.03^a

271.89 ± 0.10^a

280.46 ± 0.45^b

15% beans

223.78 ± 0.10^d

241.67 ± 0.52^b

253.42 ± 0.30^e

263.24 ± 0.20^c

5% sorghum flour

225.34 ± 0.33^c

229.68 ± 0.30^c

234.89 ± 0.20^g

256.52 ± 0.30^d

10% sorghum flour

219.53 ± 0.50^e

223.01 ± 1.08^d

244.63 ± 0.40^f

250.51 ± 0.28^e

15% sorghum flour