. 2014 Oct 9;52(7):4423–4431. doi: 10.1007/s13197-014-1521-5

Table 4.

Proximate composition of different fruits and vegetable based gluten free biscuits

Biscuit samples		Moisture, %	Protein, %	Fat, %	Mineral, %	Crude fibre, %	Iron, mg/100 g	Calcium, mg/100 g	Carbohydrates, %	Calorie, kcal/100 g
Biscuits with PP
CW0P0^a		4.29 ± 0.12	7.87 ± 0.05	17.49 ± 0.17	0.86 ± 0.12	0.80 ± 0.01	3.54 ± 0.10	27.35 ± 0.04	68.69 ± 0.324	463.63 ± 0.41
WP0		4.20 ± 0.10	5.75 ± 0.00	17.31 ± 0.32	1.71 ± 0.088	4.56 ± 0.03	2.10 ± 0.00	54.69 ± 0.00	66.48 ± 0.396	444.68 ± 1.44
WP1		4.24 ± 0.02	4.92 ± 0.01	17.29 ± 0.04	1.70 ± 0.024	4.30 ± 0.02	2.08 ± 0.04	54.79 ± 0.03	67.53 ± 0.04	445.42 ± 0.14
WP2		4.28 ± 0.15	4.80 ± 0.02	17.24 ± 0.17	2.08 ± 0.01	3.88 ± 0.10	2.08 ± 0.01	54.93 ± 0.04	68.105 ± 0.22	446.76 ± 0.86
WP3		4.25 ± 0.13	4.67 ± 0.02	17.21 ± 0.10	2.068 ± 0.009	3.44 ± 0.14	2.07 ± 0.01	55.14 ± 0.01	68.80 ± 0.13	448.7 ± 1.35
Biscuits with MP
CW0P0		4.29 ± 0.12	7.87 ± 0.05	17.49 ± 0.17	0.86 ± 0.12	0.80 ± 0.01	3.54 ± 0.10	27.35 ± 0.04	68.69 ± 0.324	463.63 ± 0.41
WM0		4.20 ± 0.10	5.75 ± 0.00	17.31 ± 0.32	1.71 ± 0.088	4.56 ± 0.03	2.10 ± 0.00	54.69 ± 0.00	66.48 ± 0.396	444.68 ± 1.44
WM1		4.28 ± 0.03	5.19 ± 0.02	17.23 ± 0.09	1.60 ± 0.01	4.14 ± 0.01	2.07 ± 0.01	53.37 ± 0.04	67.56 ± 0.071	446.10 ± 0.47
WM2		4.21 ± 0.16	5.55 ± 0.02	17.13 ± 0.11	1.36 ± 0.01	3.40 ± 0.02	2.02 ± 0.01	50.69 ± 0.02	68.35 ± 0.18	449.77 ± 0.98
WM3		4.23 ± 0.02	5.91 ± 0.02	16.87 ± 0.36	1.11 ± 0.01	2.68 ± 0.02	1.96 ± 0.01	48.04 ± 0.05	69.19 ± 0.33	452.23 ± 1.85
F value	T	0.055^ns	2070.7^**	1.697^ns	61.29^**	171.25^**	3.9^ns	49059.87^**	1.86^ns	13.39*
	P	0.506^ns	1133.6^**	3.63^ns	146.46^**	3846.5	1180.6^**	819057.1^**	81.74^**	301.4^**
	TP	0.204^ns	586.81^**	0.653^ns	16.99^**	47.48^**	1.55^ns	14260.38^**	0.65^ns	3.71^ns
CD (5 %)	T	0.082^ns	0.020	0.161	0.052	0.043	0.034	0.023	0.207	0.822
	P	0.13^ns	0.031	0.255	0.083	0.067	0.054	0.036	0.327	1.298
	TP	0.183^ns	0.044	0.360	0.117	0.095	0.077	0.051	0.462	1.84

W water chestnut, WP water chestnut powder, PP potato powder, MP Makhana powder, T type of biscuits, P level of potato or Makhana powder, TP interaction of T and P, ns non significant; n = 3

^*Significant at p ≤ 0.05

^**Significant at p ≤ 0.01

^aControl prepared using refined wheat flour