Table 5.
Proximate composition of the different most appreciated biscuits.
| T0 (control) | T2 (50%) | T3 (75%) | |
|---|---|---|---|
| Moisture (g/100 g) | 8.62 ± 0.02a | 8.82 ± 0.1b | 9.59 ± 0.02c |
| Ash (g/100 g) | 1.52 ± 0.2a | 1.36 ± 0.2a | 2.02 ± 0.02b |
| Fat (g/100 g) | 2.02 ± 0.03a | 2.33 ± 0.01b | 2.55 ± 0.005c |
| Protein (g/100 g) | 11.41 ± 0.14a | 12.72 ± 0.43b | 13.08 ± 0.26b |
| Fiber (g/100 g) | 1.4 ± 0.07a | 3.1 ± 0.2b | 4.2 ± 0.02c |
| Carbohydrate (g/100 g) | 75.02 ± 0.03c | 71.31 ± 0.59b | 68.90 ± 0.44a |
| Energy (kcal/100 g) | 363.9 ± 0.75c | 358.53 ± 1.23b | 349.4 ± 0.095a |
Mean values in the same line 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.