Samples Diameter Thickness Weight Moisture content % Spread ratio
(mm) (mm) (g)
0H: 100S 39.06 ± 0.01 9.21 ± 0.12 7.69 ± 0.01 2.51 ± 0.05 43.59 ± 0.01
10H: 90S 39.11 ± 0.01 8.45 ± 0.01 9.11 ± 0.02 7.44 ± 0.01 46.86 ± 0.01
20H: 80S 39.44 ± 0.02 8.04 ± 0.01 9.20 ± 0.01 4.78 ± 0.12 53.27 ± 0.12
30H: 70S 38.76 ± 0.01 5.15 ± 0.01 9.55 ± 0.01 9.08 ± 0.01 79.70 ± 0.03
40H: 60S 39.06 ± 0.03 4.41 ± 0.10 8.30 ± 0.02 9.08 ± 0.11 94.14 ± 0.02
50H: 50S 39.11 ± 0.01 4.49 ± 0.01 9.78 ± 0.11 9.23 ± 0.12 104.47 ± 0.11
LSD 0.94 0.78 0.72 0.43 7.18
Means in the same column not followed by same superscript letter are significantly different (P<0.05) mm=millimeters, g=grams, %=percentage.
Table 2: Physical properties of cookies baked from cassava-wheat composite flour with different honey levels.