Table 2.

Protein contents of wheat‐defatted mango kernel flour blends

Run	Independent variables (g/100 g)		Dependent variable ((g/100 g)
	Sample A	Sample B	Protein (actual)	Protein (predicted)
1	75	25	7.98	7.98
2	0	100	12.22	12.22
3	0	100	12.22	12.22
4	100	0	6.70	6.70
5	50	50	8.05	8.03
6	25	75	11.32	11.32
7	50	50	8.00	8.03
8	100	0	6.70	6.70

Sample A—Mango kernel flour; Sample B—wheat flour.