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

Table 8.

Color attributes of biscuit produced from composite flour of wheat, African yam bean and tigernut.

Sample L* a* b* C H Browning Index
WTY 57.23 ± 0.05c 13.40 ± 0.01d 23.01 ± 0.05d 26.63 ± 0.05d 59.78 ± 0.05d 17.65
TWB 59.52 ± 0.03a 13.55 ± 0.01b 24.61 ± 0.06c 28.10 ± 0.05b 61.16 ± 0.05a 17.65
ATW 58.93 ± 0.07b 13.98 ± 0.01a 25.24 ± 0.07b 28.86 ± 0.06a 61.01 ± 0.06b 17.65
BTT 56.90 ± 0.01d 13.44 ± 0.01c 27.28 ± 0.07a 26.89 ± 0.05c 60.00 ± 0.07c 17.65

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.