Table 2.

Effect of different additions of white kidney bean flour on the cooking of the noodles.

Sample (%)	Cooking Loss (%)	Water Absorption (%)	Breakage Rate (%)
0	3.33 ± 0.56 c	56.46 ± 0.24 c	6.00 ± 0.02 a
10	3.48 ± 0.23 bc	58.57 ± 1.17 b	0.00 ± 0.00 b
20	3.76 ± 0.52 abc	58.87 ± 0.30 b	2.00 ± 0.00 bc
30	4.25 ± 0.47 ab	59.46 ± 0.84 b	2.67 ± 0.01 b
40	4.43 ± 0.37 a	62.60 ± 0.80 a	3.33 ± 0.01 b

Duncan’s statistical methods were used. Means with different small letter superscripts within the same column were significantly different at p < 0.05.