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