| Biscuit samples |
Width (cm) |
Thickness (cm) |
Spread ratio |
Spread factor |
| Wheat |
5.5 |
1.42 |
3.87b |
100g |
| 5% Tibish |
5.41 |
1.47 |
3.68b |
95.1i |
| 10% Tibish |
5.45 |
1.49 |
3.66j |
94.6j |
| 15% Tibish |
5.48 |
1.51 |
3.63 |
93.8k |
| 5% Fagoos |
5.3 |
1.3 |
4.07a |
105.2b |
| 10% Fagoos |
5.34 |
1.32 |
4.05a |
104.6d |
| 15% Fagoos |
5.25 |
1.3 |
4.04a |
104.2c |
| L.s.d 0.05 |
- |
- |
0.129 |
0.152 |
|
Each value in the table is a mean of 3 replications
Mean ± SD value(s) bearing different superscript letter(s) within the same column differ significantly (P ≤ 0.05) |
| Table 4: Physical characteristics of wheat flour and composite cucurbitaceae seeds flour biscuits. |
