Table 3.
Functional property results of different flours (g/100 g).
| Flours | Water absorption capacity | Water solubility index |
|---|---|---|
| T0 (control) | 73 ± 11.78a | 17.31 ± 4.8a |
| T1 (25%) | 76.66 ± 10.40b | 24.69 ± 6.32b |
| T2 (50%) | 81 ± 6.55c | 23.77 ± 7.65b |
| T3 (75%) | 81.33 ± 5.033c | 29.88 ± 1.68c |
| T4 (100%) | 84.33 ± 8.5d | 42.76 ± 11.13d |
Mean values in the same column with different superscript letters are significantly different (P < 0.05). T0 (control) = 100% wheat flour; T1 = 25% sweet potato and soybean flours; T2 = 50% sweet potato and soybean flours; T3 = 75% sweet potato and soybean flours; T4 = 100% sweet potato and soybean flours.