## 3 Results and Discussion
### 3.2. _Nutritional Characteristics of Functional Bread_
#### 3.2.3 Total Ash Content  
There were no significant differences (\(p>0.05\)) in the ash content among the bread samples analyzed (Table 4), which ranged from 1.18% to 1.63%. The sample with a 6% addition of Sorana sea buckthorn pomace powder had the lowest ash content, while the sample with a 10% addition of Clara sea buckthorn pomace powder had the highest ash content. The ash content values obtained in the present study were higher than those reported by [PERSON] et al., 2019 ([PERSON] et al., 2019) for biscuits containing sea buckthorn by-products, with ash content ranging from 0.23 \(\pm\) 0.02 to 0.25 \(\pm\) 0.03, depending on the thermal treatment conditions. On the other hand, [PERSON] et al., 2017 ([PERSON] et al., 2017) reported a significant increase (\(p<0.05\)) in ash content from 1.1 to 2.4% when adding leafy vegetable powders to bread samples, attributing this increase to the content of green leafy vegetables.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Crude** & \multirow{2}{*}{**Total Ash (\%)**} & \multirow{2}{*}{**Protein (\%)**} & **Fat** & **Energy Value** \\  & **Fiber (\%)** & & & **(\%)** & **(\%)** & **(Kcal/100 g)** \\ \hline Control & 0.12 \(\pm\) 0.01 & 1.37 \(\pm\) 0.01 & 13.07 \(\pm\) 0.10 \({}^{\mathrm{d}}\) & 0.17 \(\pm\) 0.01 & 260 \(\pm\) 0.15 \\ C6 & 1.33 \(\pm\) 0.01 & 1.26 \(\pm\) 0.01 & 13.29 \(\pm\) 0.06 \({}^{\mathrm{d}}\) & 0.80 \(\pm\) 0.01 & 217 \(\pm\) 0.12 \({}^{\mathrm{b}}\) \\ C8 & 1.68 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 1.54 \(\pm\) 0.01 & 13.50 \(\pm\) 0.04 \({}^{\mathrm{b,c,d}}\) & 1.14 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 219 \(\pm\) 0.19 \({}^{\mathrm{b}}\) \\ C10 & 2.04 \(\pm\) 0.01 & 1.63 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 13.75 \(\pm\) 0.07 \({}^{\mathrm{a,b}}\) & 1.56 \(\pm\) 0.01 & 221 \(\pm\) 0.22 \({}^{\mathrm{a,b}}\) \\ M6 & 1.46 \(\pm\) 0.01 & 1.24 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 13.58 \(\pm\) 0.09 \({}^{\mathrm{a,b}}\) & 0.68 \(\pm\) 0.01 & 219 \(\pm\) 0.10 \({}^{\mathrm{b}}\) \\ M8 & 1.51 \(\pm\) 0.01 & 1.58 \(\pm\) 0.01 & 13.72 \(\pm\) 0.05 \({}^{\mathrm{a,b}}\) & 0.93 \(\pm\) 0.01 & 219 \(\pm\) 0.14 \({}^{\mathrm{b}}\) \\ M10 & 1.59 \(\pm\) 0.01 & 1.65 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 13.82 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 1.10 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 220 \(\pm\) 0.12 \({}^{\mathrm{b}}\) \\ S6 & 1.07 \(\pm\) 0.01 & 1.18 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 13.39 \(\pm\) 0.05 \({}^{\mathrm{c,d}}\) & 0.97 \(\pm\) 0.01 & 221 \(\pm\) 0.15 \({}^{\mathrm{a,b}}\) \\ S8 & 1.41 \(\pm\) 0.01 & 1.25 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 13.36 \(\pm\) 0.07 \({}^{\mathrm{c,d}}\) & 1.30 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 221 \(\pm\) 0.13 \({}^{\mathrm{a,b}}\) \\ S10 & 1.68 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 1.33 \(\pm\) 0.01 & 13.46 \(\pm\) 0.06 \({}^{\mathrm{c,d}}\) & 1.60 \(\pm\) 0.01 & 224 \(\pm\) 0.18 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular} All the results are mean \(\pm\) standard deviation. Means followed by a common letter are not significantly different (\(p>0.05\)). Values followed by different superscript letters in the same column are significantly different (\(p<0.05\)). Means that do not share a letter in a column are significantly different (\(p<0.05\)).  
\end{table}
Table 4: The content of crude fiber, total ash, protein, fat, and the energy value of the developed bread samples.