Table 2.

Analysis of variance of linear, quadratic and interactive terms of banana incorporated extrudates process variables on physical properties and nutritional quality responses

Particulars	Expansion ratio	Bulk density	Water absorption	WSI	‘a’ value	Whiteness index	Colour difference	Protein content	Total minerals	Iron content	Calcium content	Overall acceptability
Model	32.50**	233.11**	6.30**	37.79**	7.98**	0.98	1.12	9.35**	12.62**	9.25**	222.76**	3.76**
A-Banana	163.37**	2072.65**	51.52**	307.84**	11.66*	2.45	2.12	79.60**	108.89**	76.59**	1904.03**	27.80**
B-Screw speed	14.72**	0.029**	3.05	1.50	34.32**	1.12	0.65	1.32	0.033	2.07	1.63	0.80
C-Moisture	92.34**	5.28	0.052	0.087	5.58	2.30	2.01	0.98	6.134E−003	0.19	1.20	1.89
A*B	0.75	1.34	0.18	1.32	2.76	0.36	1.26	3.984E−003	1.850E−003	0.058	4.27*	0.62
A*C	8.45**	0.095*	0.13	0.024	1.72	0.031	0.027	0.45	0.097	1.14	1.67	0.47
B*C	0.039	0.87	0.63	0.066	3.81	0.32	0.070	0.23	2.55	1.11	0.067	0.24
A*A	8.83**	16.38	1.03	25.65**	5.02	0.077	1.69	0.40	1.28	0.59	90.95**	0.77
B*B	1.84	0.83	3.428E−003	1.42	3.93	0.029	2.11	0.091	0.14	0.75	1.12	1.05
C*C	2.32	0.28	0.066	2.11	3.32	2.17	0.34	1.20	0.43	0.78	1.75	0.19
Lack of fit	2.4	1.33	1.51	2.27	6.58	0.69	1.06	0.92	0.045	1.30	1.17	0.15
C.V.  %	1.24	1.26	1.16	0.53	8.08	1.56	46.42	0.27	1.27	0.70	1.67	1.50
R2	0.9766	0.9967	0.8901	0.979	0.9112	0.5584	0.5906	0.9232	0.9420	0.9224	0.9965	0.8286

Significance: ** (p ≤ 0.05), * (p ≤ 0.1)