Table 2.
Proximate composition (%) and physical properties of biscuits
| A | B | C | D | E | |
|---|---|---|---|---|---|
| Ash | 0.9a ± 0.03 | 1.0ab ± 0.01 | 1.1b ± 0.16 | 1.2b ± 0.02 | 1.2b ± 0.03 |
| Moisture | 2.6a ± 0.03 | 2.9b ± 0.03 | 3.3c ± 0.03 | 3.7d ± 0.04 | 3.9e ± 0.02 |
| Fat | 38.1d ± 0.78 | 37.6cd ± 1.09 | 36.5c ± 0.32 | 33.1b ± 0.23 | 31.0a ± 0.52 |
| Crude fiber | 1.1a ± 0.07 | 2.7b ± 0.05 | 2.9c ± 0.03 | 3.2d ± 0.03 | 3.6e ± 0.07 |
| Protein | 7.1a ± 0.04 | 8.1b ± 0.05 | 8.5c ± 0.06 | 8.8d ± 0.05 | 9.2e ± 0.05 |
| Carbohydrate | 50.2 | 47.7 | 47.7 | 50.0 | 51.1 |
| Diameter* (cm) | 5.9 ± 0.13 | 6.2 ± 0.06 | 6.1 ± 0.28 | 6.1 ± 0.05 | 6.0 ± 0.28 |
| Thickness*(cm) | 0.7 ± 0.03 | 0.8 ± 0.03 | 0.8 ± 0.05 | 0.8 ± 0.06 | 0.7 ± 0.08 |
| Spread ratio | 8.4b ± 0.03 | 7.7a ± 0.05 | 7.6a ± 0.08 | 7.6a ± 0.13 | 8.6b ± 0.05 |
| Weight (g) | 11.4d ± 0.43 | 10.1c ± 0.70 | 9.3b ± 0.41 | 9.4b ± 0.23 | 8.7a ± 0.20 |
| % spread | 100.0 | 91.7 | 90.5 | 90.5 | 102.4 |
| Fracture strength (N) | 7.2a ± 0.12 | 10.3b ± 0.22 | 18.0c ± 0.17 | 18.6c ± 0.23 | 21.1d ± 0.28 |
The values are mean ± SD (n = 3); the carbohydrate content was determined by subtraction method
Values with similar superscripts in a row do not differ significantly (p < 0.05)
*Non significant difference
A = Control; B = 80 RWF: 10 PF: 10 CF; C = 60 RWF:20 PF:20 CF; D = 40 RWF:30 PF:30 CF; E = 20 RWF:40 PF:40 CF
RWF Refined wheat flour; PF Plantain flour; CF Chickpea flour