Table 5

Treatment	Characteristics
Treatment	Color	Taste	Odor	Texture	Over all acceptability
5% Tibish	7.4^e	7.3^b	6.45^f	7.37^b	7.16^d
10% Tibish	7.6^c	8.1^a	7.8^b	6.8^d	7.58^b
15% Tibish	8^b	6.9^c	8.1^a	8.1^a	7.87^a
5% Fagoos	5.62^f	7^c	6.8^d	4.5^f	5.94^g
10% Fagoos	8^b	6.5^d	6.3^e	7.2^c	7.04^f
15% Fagoos	7.5^d	7^c	6.7^g	7.2^c	7.27^c
Wheat	8.3^a	6.8^c	7.3^c	6.58^e	7.12^e
Lsd0.05	0.058	0.216	0.058	0.076	0.015

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 5: Sensory evaluation of composite flour of wheat and cucurbitaceae seeds flour biscuits