Table 3.
Coefficient estimates, model significance, adjusted regression coefficient (adj R2 ) and lack of fit values for biological value and net protein utilization of cookies produced from germinated pigeon pea, fermented sorghum and cocoyam flours
| Variables | Biological value | Net protein utilization |
|---|---|---|
| X 1 | 75.85 | 67.78 |
| X 2 | 80.08 | 74.89 |
| X 3 | 91.17 | 88.50 |
| X 1 X 2 | 68.33 | 73.67 |
| X 1 X 3 | 26.09 | 28.92 |
| X 2 X 3 | 12.22 | 7.64 |
| X 1 X 2 X 3 | −170.03 | n.s |
| Model (Prob>F) | 0.0005a | 0.0003a |
| Adj R2 | 0.8955 | 0.8690 |
| Lack of fit | 0.3384 | 0.2491 |
asignificant at the 5 % level (p < 0.05); n.s non-significant
X 1 cocoyam flour
X 2 fermented sorghum flour
X 3 germinated pigeon pea flour