. 2018 Jan 30;6(3):532–540. doi: 10.1002/fsn3.590

Table 1.

Physical properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

UBF:PPF:SPF blend ratio	Thickness (mm)	Diameter (mm)	Height (mm)	Spread ratio	Weight (g)	Hardness (g)	Fracturability (mm)
10:80:10	6.11^ab	38.46^ab	37.83^abcd	5.74^b	7.49^e	2,456.72^f	3.34^a
45:45:10	6.63^ab	38.74^abcd	37.92^bcd	5.85^b	5.35^abcd	2,316.94^e	3.72^b
10:10:80	8.20^d	39.30^d	38.23^d	4.79^a	5.42^abcd	3,285.04^m	4.71^j
21.67:56.67:21.67	6.43^ab	39.09^bcd	38.12^cd	6.08^bc	5.93^bcd	2,771.33 ^l	4.41^g
45:10:45	6.05^a	38.82^abc	38.26^d	6.48^c	4.66^a	3,092.47^k	4.59ⁱ
10:45:45	6.64^ab	38.48^ab	37.42^abc	5.80^b	6.14^d	2,945.73^j	3.84^c
10:10:80	7.96^cd	39.24^cd	38.23^d	4.92^a	5.44^abcd	3,391.73ⁿ	4.148^d
33.33:33.33:33.33	6.48^ab	38.93^bcd	38.43^d	6.00^bc	6.06^cd	2,749.59^h	4.72^k
56.67:21.67:21.67	7.45^c	38.40^ab	37.31^ab	5.16^a	5.92^bcd	2,164.51^d	3.84^c
10:80:10	6.72^b	38.55^abc	37.86^abcd	5.77^b	7.49^e	2,550.59^g	3.35^a
80:10:10	6.13^ab	38.16^a	37.15^a	6.26^bc	5.17^abc	1,632.03^a	4.51^h
45:10:45	6.05^a	38.81^abcd	38.26^d	6.48^c	4.66^a	3,095.34^k	4.40^f
21.67:21.67:56.67	6.44^ab	38.48^ab	38.36^d	5.98^bc	5.05^ab	3,817.64ⁿ	4.88 ^l
80:10:10	6.16^ab	38.16^a	37.15^a	6.24^bc	5.20^abc	1,759.61^b	4.31^e

Mean values with different superscripts within a column are significantly different (p < .05); UBF, unripe cooking banana flour; PPF, pigeon pea flour; SPF, sweet potato flour.