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.