Code Moisture (%) Crude protein (%) Crude fat (%) Ash (%) Total carbohydrates (%) aw
010 9.35 ± 0.21a 8.83 ± 0.51d 4.28 ± 0.32d 1.20 ± 0.18d 76.34 ± 0.89b 0.55 ± 0.02d
020 5.87 ± 0.57d 9.45 ± 0.12c 4.27 ± 0.30d 1.33 ± 0.34e 79.09 ± 0.27a 0.45 ± 0.01b
030 7.68 ± 0.59c 9.31 ± 0.40c 5.85 ± 0.28b 1.21 ± 0.19d 75.96 ± 0.60c 0.52 ± 0.01c
040 8.57 ± 0.59b 10.74 ± 0.33b 4.57 ± 0.48c 0.88 ± 0.18a 75.23 ± 0.95c 0.54 ± 0.01d
050 4.47 ± 0.12e 10.27 ± 0.33b 4.46 ± 0.23c 1.00 ± 0.33b 79.80 ± 0.69a 0.37 ± 0.03a
060 5.89 ± 0.62d 11.76 ± 0.24a 6.46 ± 0.89a 2.11 ± 0.51c 73.78 ± 0.96d 0.44 ± 0.01b
All a-e values are means+SD of triplicates;-Means followed by different superscript within the same raw differ significantly (P ≤ 0.05)
Where:- Biscuit samples,
010= normal soft wheat; 020= 50%SWF + 50 % CF + 3 % VGP; 030 = 25% SWF + 75% CF + 3% VGP; 040= 75%WF + 25 % CF + 3% VGP; 050 = 25% SWF + 75% CF + 6 % VGP and 060 = 06= CF + 9% VGP
Table 5: Proximate composition and water activity of biscuit (All values are in dry matter basis).