. 2023 Nov 19;9(11):e22477. doi: 10.1016/j.heliyon.2023.e22477

Table 2.

Proximate composition (%) and energy value (Kcal/100) of composite flour and biscuit samples from wheat, African yam bean and tigernut.

Samples	Moisture	Protein	Fat	Ash	Crude fiber	Carbohydrate	Energy
Composite flour
WTY	8.40 ± 0.65^a	9.45 ± 0.10^d	7.23 ± 0.55^d	0.94 ± 0.02^b	2.36 ± 0.01^d	71.62 ± 0.23^a	389.35 ± 3.05^c
TWB	6.63 ± 0.55^c	18.36 ± 0.15^a	19.15 ± 0.57^c	0.99 ± 0.02^a	3.96 ± 0.05^c	62.55 ± 0.91^b	410.40 ± 4.03^a
ATW	7.27 ± 0.50^b	13.48 ± 0.15^b	11.81 ± 0.60^b	0.98 ± 0.02^a	4.55 ± 0.05^b	61.28 ± 0.22^b	400.89 ± 4.75^b
BTT	8.13 ± 1.10^a	11.22 ± 0.28^c	13.27 ± 0.58^a	0.98 ± 0.01^a	7.43 ± 0.06^a	59.97 ± 1.05^c	404.11 ± 4.67^b
Biscuit
WTY	3.15 ± 0.15^a	7.51 ± 0.10^d	15.23 ± 0.55^c	1.10 ± 0.01^d	1.91 ± 0.01^d	71.10 ± 0.23^a	451.51 ± 8.01^a
TWB	2.93 ± 0.24^b	14.70 ± 0.26^a	20.75 ± 1.65^a	2.32 ± 0.24^a	2.21 ± 0.07^c	48.08 ± 1.19^c	437.80 ± 9.61^d
ATW	1.75 ± 0.12^d	10.12 ± 0.16^b	16.98 ± 0.56^d	1.97 ± 0.01^b	2.81 ± 0.01^b	50.86 ± 1.39^b	452.81 ± 9.99^b
BTT	2.20 ± 0.06^c	8.65 ± 0.02^c	19.79 ± 0.51^b	1.66 ± 0.94^c	3.70 ± 0.52^a	50.00 ± 0.88^b	444.64 ± 8.05^c

Values are means ± standard deviation of three determinations. Means in the same column with different superscript are significantly different (p < 0.05). WTY – 100 % wheat flour, TWB – 70 %, wheat flour +25 % African yam bean flour +5 % tiger nut flour, ATW - 70 % wheat flour +0 % African yam bean flour +10 % tiger nut flour, BTT - 70 % wheat flour +15 % African yam bean flour +15 % tigernut flour.