Table 2b

	% Moisture	% Protein	% Fiber	% Ash
BWFT₁	7.14 ± 0.04^c	9.85±0.04^d*	1.84±0.04^c**	0.81±0.06^c***
BWFT₂	7.08 ± 0.04^d	9.35±0.08^d*	1.79±0.06^d**	0.79±0.09^c***
BWFT₃	7.01 ± 0.04^b	9.17±0.06^d*	1.71±0.05^d**	0.74±0.04^c***
BR1T₁	7.52 ± 0.04^b	13.83±0.09^c*	2.23±0.08^b**	1.28±0.03^b***
BR1T₂	7.28 ± 0.05^c	13.35±0.10^c*	2.17±0.08^c**	1.24±0.06^b***
BR1T₃	6.87 ± 0.07^b	12.87±0.06^c*	2.08±0.10^c**	1.19±0.11^b***
BR2T1	7.64 ± 0.04^a	14.43±0.06^b*	2.93±0.13^a**	1.38±0.05^b***
BR2T₂	7.49 ± 0.05^b	14.29±0.08^b*	2.84±0.04^b**	1.31±0.06a^b***
BR2T₃	6.99 ± 0.06^b	14.19±0.04^b	2.77±0.07^b**	1.23±0.07^b***
BR3T₁	7.69 ± 0.02^a	15.88±0.18^a*	3.05±0.11^a**	1.55±0.06^a***
BR3T₂	7.65 ± 0.06^a	16.78±0.11^a*	3.10±0.04^a**	1.51±0.09^a***
BR3T₃	7.47 ± 0.04^a	15.08±0.12^{^a*}	2.97±0.03^a**	1.47±0.07^a***

a-dAll values are means of duplicate ± SD on dry weight basis Means followed by different superscript within the same row differ significantly (P<0.05). Where BWFT₁=biscuit baked from wheat flour at T₁ (150°C), BWFT₂=biscuit baked from wheat flour at T2 (180°C), BWFT₃=biscuit baked from wheat flour at T3 (210°C), BR₁T₁=biscuit baked from (90% wheat flour and 10% defatted wheat germ flour) at 150°C, BR₁T₂=biscuit baked from (90% wheat flour and 10% defatted wheat germ flour) at 180°C, BR₁T₃=biscuit baked from (90% wheat flour and 10% defatted wheat germ flour) at 210°C, BR₂T₁=biscuit baked from (85% wheat flour and 15% defatted wheat germ flour) at 150°C, BR₂T₂=biscuit baked from (85% wheat flour and 15% defatted wheat germ flour) at 180°C, BR₂T₃=biscuit baked from (85% wheat flour and 15% defatted wheat germ flour) at 210°C, BR₃T₁=biscuit baked from (80% wheat flour and 20% defatted wheat germ flour) at 150°C, BR₃T₂=biscuit baked from (80% wheat flour and 20% defatted wheat germ flour) at 180°C, BR₃T₃=biscuit baked from (80% wheat flour and 20% defatted wheat germ flour) at 210°C.

Table 2b: Effect of blend ratio and baking temperature on proximate composition.