Treatments Moisture content (%) (d.b.) Ash (%) Fiber (%) Fat (%)
T0 1.329 2.82 1.94 8.50
T1 1.343 2.83 2.71 6.06
T2 1.352 2.92 4.04 5.53
T3 1.355 3.05 6.05 5.10
T4 1.362 3.12 8.04 4.04
T5 1.369 3.15 8.50 4.02
Table 6: Quality Analysis of Standardized biscuits after Baking.