Table 2.
The chemical composition (%) of bisr date powder (BDP) and samples of biscuits made from wheat flour alone or mixed with barley flour and fortified with bisr date powder in different proportions.
| Treatment | Moisture | Ash | Protein | Fat | Raw Fiber | Carbohydrate |
|---|---|---|---|---|---|---|
| Bisr date powder (BDP) | 11.84 ± 0.00 | 2.30 ± 0.00 | 2.50 ± 0.02 | 0.77 ± 0.01 | 10.20 ± 0.01 | 82.59 ± 0.00 |
| 100% wheat | 7.56 ± 0.17 e | 0.60 ± 0.01 g | 10.50 ± 0.03 g | 3.60 ± 0.00 d | 7.30 ± 0.00 f | 77.73 ± 0.01 a |
| 25% BDP | 8.22 ± 0.92 d | 0.74 ± 0.01 f | 11.25 ± 0.03 f | 3.90 ± 0.00 d | 12.90 ± 0.01 e | 75.88 ± 0.02 b |
| 50% BDP | 9.87 ± 0.98 b | 0.98 ± 0.02 e | 11.95 ± 0.02 e | 4.20 ± 0.01 cd | 14.40 ± 0.02 d | 72.98 ± 0.02 c |
| 100% BDP | 10.51 ± 0.68 a | 1.17 ± 0.02 d | 12.10 ± 0.01 e | 4.33 ± 0.01 c | 19.80 ± 0.00 b | 71.87 ± 0.01 d |
| 50% wheat + 50% barley | 6.60 ± 0.13 g | 1.38 ± 0.01 c | 13.40 ± 0.02 d | 7.02 ± 0.030 b | 8.12 ± 0.00 f | 73.67 ± 0.01 c |
| 25% BDP | 7.20 ± 0.00 f | 1.49 ± 0.02 b | 13.99 ± 0.01 c | 7.25 ± 0.26 b | 16.90 ± 0.01 c | 70.07 ± 0.02 e |
| 50% BDP | 8.39 ± 0.00 d | 1.52 ± 0.02 b | 14.71 ± 0.03 b | 7.30 ± 0.16 ab | 19.90 ± 0.00 b | 68.40 ± 0.01 f |
| 100% BDP | 9.10 ± 0.18 c | 1.63 ± 0.03 a | 16.82 ± 0.03 a | 7.57 ± 0.23 a | 24.60 ± 0.30 a | 65.88 ± 0.01 g |
| Samples | *** | |||||
| Bisr powder | *** | |||||
| Samples × Bisr powder | *** | |||||
The mean ± SD of three replicates is used to represent the data. Duncan’s test at p < 0.05 indicates that the various letters denote the significance within each column. *** Highly significant difference at p < 0.05.