# Modification of Mineral Content in Bread with the Addition of Buckwheat Husk
## 3 Results and Discussion
### Evaluation of the Coverage of Daily Demand for Selected Minerals
\begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline
**Mineral** & & & & & & & & & \\
**Content** & **1** & & & & & & & & \\
**RDA** & **7/4/1** & & & & & & & & \\
**and DDC** & **4** & & & & & & & & \\ \hline
**Cu** & **12/100 g** & 0.12 \(\pm\) 0.003 \({}^{\text{a}}\) & 0.10 \(\pm\) 0.004 \({}^{\text{b}}\) & 0.12 \(\pm\) 0.001 \({}^{\text{a}}\) & 0.12 \(\pm\) 0.001 \({}^{\text{a}}\) & 0.20 \(\pm\) 0.005 \({}^{\text{a}}\) & 0.19 \(\pm\) 0.005 \({}^{\text{b}}\) & 0.19 \(\pm\) 0.005 \({}^{\text{b}}\) & 0.21 \(\pm\) 0.002 \({}^{\text{a}}\) \\
**RDA** & 0.9 & 0.9 & 0.9 & 0.9 & 0.9 & 0.9 & 0.9 & 0.9 & 0.9 \\
**DDC** **[**\%**] & 13.33 & 11.11 & 13.33 & 13.33 & 22.22 & 21.11 & 21.11 & 23.33 \\ \hline
**Mn** [mg/100 g] & 0.56 \(\pm\) 0.024 \({}^{\text{b}}\) & 0.62 \(\pm\) 0.027 \({}^{\text{b}}\) & 0.65 \(\pm\) 0.039 \({}^{\text{b}}\) & 0.79 \(\pm\) 0.028 \({}^{\text{a}}\) & 1.39 \(\pm\) 0.022 \({}^{\text{c}}\) & 1.44 \(\pm\) 0.014 \({}^{\text{b}}\) & 1.45 \(\pm\) 0.013 \({}^{\text{b}}\) & 1.55 \(\pm\) 0.001 \({}^{\text{a}}\) \\
**AI** & 28.2 \(\pm\) 3.1 & 1.8 \(\pm\) 2.3 & 1.8 \(\pm\) 2.3 & 1.8 \(\pm\) 2.3 & 1.8 \(\pm\) 2.3 & 1.8 \(\pm\) 2.3 & 1.8 \(\pm\) 2.3 & 1.8 \(\pm\) 2.3 \\
**DDC** **[**\%**] & 24.35–31.11 & 26.96–34.44 & 28.26–36.11 & 34.35–43.89 & 60.43–77.22 & 62.61–80.00 & 63.04–80.56 & 67.39–86.11 \\ \hline
**Fe** [mg/100 g] & 0.96 \(\pm\) 0.041 \({}^{\text{b}}\) & 0.97 \(\pm\) 0.031 \({}^{\text{b}}\) & 1.04 \(\pm\) 0.004 \({}^{\text{a}}\) & 0.97 \(\pm\) 0.038 \({}^{\text{b}}\) & 1.95 \(\pm\) 0.055 \({}^{\text{a}}\) & 1.89 \(\pm\) 0.026 \({}^{\text{b}}\) & 1.85 \(\pm\) 0.010 \({}^{\text{b}}\) & 1.94 \(\pm\) 0.024 \({}^{\text{a}}\) \\
**RDA** & 10–18 & 10–18 & 10–18 & 10–18 & 10–18 & 10–18 & 10–18 & 10–18 & 10–18 & 10–18 \\ DDC** **[**\%**] & 5.33–9.6 & 5.39–70 & 5.78–10.40 & 5.39–70 & 10.83–19.70 & 10.50–189.10 & 10.28–18.50 & 100–19.40 \\ \hline
**Zn** [mg/100 g] & 0.96 \(\pm\) 0.050 \({}^{\text{b}}\) & 0.98 \(\pm\) 0.024 \({}^{\text{b}}\) & 1.10 \(\pm\) 0.057 \({}^{\text{a}}\) & 1.12 \(\pm\) 0.041 \({}^{\text{a}}\) & 2.48 \(\pm\) 0.055 \({}^{\text{a}}\) & 2.18 \(\pm\) 0.060 \({}^{\text{c}}\) & 2.27 \(\pm\) 0.018 \({}^{\text{b}}\) & 2.29 \(\pm\) 0.036 \({}^{\text{b}}\) \\
**RDA** & 8–11 & 8–11 & 8–11 & 8–11 & 8–11 & 8–11 & 8–11 & 8–11 & 8–11 & 8–11 \\ DDC** **[**\%**] & 8.73–12 & 8.91–12.25 & 10.00–13.75 & 10.18–14.00 & 21.82–30.30 & 13.27–18.25 & 20.62–8.08 \({}^{\text{b}}\) & 20.82–86.23 \\ \hline
**Mg** [mg/100 g] & 20.9 \(\pm\) 0.54 \({}^{\text{b}}\) & 21.5 \(\pm\) 0.86 \({}^{\text{b}}\) & 23.9 \(\pm\) 0.24 \({}^{\text{a}}\) & 24.0 \(\pm\) 0.54 \({}^{\text{a}}\) & 40.8 \(\pm\) 1.40 \({}^{\text{b}}\) & 39.5 \(\pm\) 0.08 \({}^{\text{b}}\) & 42.4 \(\pm\) 0.04 \({}^{\text{a}}\) \\
**RDA** & 310–420 & 310–420 & 310–420 & 310–420 & 310–420 & 310–420 & 310–420 & 310–420 & 310–420 \\
**DDC** **[**\%**] & 4.98–6.74 & 5.02–6.94 & 5.69–77.1 & 5.71–7.75 & 9.71–13.16 & 9.62–12.97 & 9.41–12.74 & 10.10–13.68 \\ \hline
**Ca** [mg/100 g] & 67.6 \(\pm\) 0.86 \({}^{\text{c}}\) & 78.6 \(\pm\) 2.21 \({}^{\text{a}}\) & 81.77 \(\pm\) 3.42 \({}^{\text{a}}\) & 83.4 \(\pm\) 498 & 74.0 \(\pm\) 3.70 \({}^{\text{a}}\) & 67.1 \(\pm\) 0.82 \({}^{\text{b}}\) & 67.3 \(\pm\) 5.08 \({}^{\text{b}}\) & 75.9 \(\pm\) 2.32 \({}^{\text{a}}\) \\
**RDA** & 100–1200 & 100–1200 & 100–1200 & 100–1200 & 100–1200 & 100–1200 & 100–1200 & 100–1200 & 100–1200 \\
**DDC** ** [**\%**] & 5.63–6.76 & 5.99–78 & 7.31–87.7 & 6.95–8.34 & 6.7–7.40 & 5.59–67.1 & 5.61–67.3 & 6.33–759 \\ \hline
**Na** [mg/100 g] & 52.6 \(\pm\) 2.49 \({}^{\text{b}}\) & 51.4 \(\pm\) 1.34 \({}^{\text{c}}\) & 54.4 \(\pm\) 0.62 \({}^{\text{b}}\) & 58.3 \(\pm\) 0.47 \({}^{\text{aThe consumption of bread, especially white bread, has significantly declined in Western countries over the past few decades. This change in consumer preferences seems to be due to the quality of bread. Consumers' perception of bread is linked to trends, such as a gluten-free diet, which corresponds to their purchasing decisions.