. 2022 Jun 9;2022:7274193. doi: 10.1155/2022/7274193

Table 6.

Mineral compositions of the different most appreciated biscuits (mg/100 g).

	T₀ (control)	T2 (50%)	T3 (75%)
Cu	0.302 ± 0.01^a	0.327 ± 0.01^b	0.374 ± 0.01^c
Mn	0.908 ± 0.01^a	0.955 ± 0.01^b	0.982 ± 0.01^c
Fe	5.89 ± 0.01^c	3.598 ± 0.01^b	3.456 ± 0.01^a
Zn	2.127 ± 0.01^c	1.705 ± 0.01^b	1.509 ± 0.01^a
Ca	30 ± 0.5^a	37 ± 0.5^b	77 ± 0.5^c
Mg	32 ± 0.5^a	40 ± 0.5^b	49 ± 0.5^c
K	184 ± 1^a	434 ± 1^b	541 ± 1^c
Na	254 ± 1^c	241 ± 1^b	94 ± 1^a

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.