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

Table 7.

Physical characteristics of biscuit produced from composite flour of wheat, African yam bean and tigernut.

Sample	Weight (g)	Height (cm)	Diameter (cm)	Spread ratio
WTY	12.00 ± 0.05^a	0.49 ± 0.01^c	5.51 ± 0.03^d	11.24 ± 0.15^c
TWB	12.60 ± 0.59^a	0.50 ± 0.01^c	5.73 ± 0.05^c	11.47 ± 0.11^b
ATW	12.60 ± 0.34^a	0.62 ± 0.03^b	6.14 ± 0.12^b	10.00 ± 0.40^d
BTT	13.10 ± 0.09^a	0.73 ± 0.06^a	9.20 ± 0.26^a	12.60 ± 0.61^a

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 % tigernut flour, ATW - 70 % wheat flour +20 % African yam bean flour +10 % tigernut flour, BTT - 70 % wheat flour +15 % African yam bean flour +15 % tigernut flour.