Proximate composition

Code	Moisture (%)	Crude protein (%)	Crude fat (%)	Ash (%)	Total carbohydrates (%)	a_w
010	9.35 ± 0.21^a	8.83 ± 0.51^d	4.28 ± 0.32^d	1.20 ± 0.18^d	76.34 ± 0.89^b	0.55 ± 0.02^d
020	5.87 ± 0.57^d	9.45 ± 0.12^c	4.27 ± 0.30^d	1.33 ± 0.34^e	79.09 ± 0.27^a	0.45 ± 0.01^b
030	7.68 ± 0.59^c	9.31 ± 0.40^c	5.85 ± 0.28^b	1.21 ± 0.19^d	75.96 ± 0.60^c	0.52 ± 0.01^c
040	8.57 ± 0.59^b	10.74 ± 0.33^b	4.57 ± 0.48^c	0.88 ± 0.18^a	75.23 ± 0.95^c	0.54 ± 0.01^d
050	4.47 ± 0.12^e	10.27 ± 0.33^b	4.46 ± 0.23^c	1.00 ± 0.33^b	79.80 ± 0.69^a	0.37 ± 0.03^a
060	5.89 ± 0.62^d	11.76 ± 0.24^a	6.46 ± 0.89^a	2.11 ± 0.51^c	73.78 ± 0.96^d	0.44 ± 0.01^b

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).