|
HCN
(mgkg-1) |
Crude
Protein
(%) |
Ash
(%) |
Crude
Fat
(%) |
Crude
Fibre
(%) |
Moisture
Content
(%) |
Dry Matter
(%) |
100% Cassava Biscuit |
9.70a |
6.57d |
1.53c |
0.11c |
0.19d |
3.00b |
97.00a |
10% Cassava/pigeon pea biscuit |
8.32b |
6.92cd |
1.45d |
0.14c |
0.14c |
3.50b |
96.50a |
20% Cassava/pigeon pea biscuit |
2.58c |
7.53ab |
1.60b |
0.24b |
0.24c |
3.00b |
97.00a |
30% Cassava/pigeon pea biscuit |
0.06d |
7.97a |
1.67a |
0.33b |
0.47b |
3.00b |
97.00a |
Commercial biscuit (Control) |
0.02d |
7.09bc |
1.16c |
13.54a |
0.85a |
4.81a |
95.19b |
|
(a-d)Means along the same column followed by the same letter are not significantly different from each other (P<0.05). |
Table 1: Chemical composition of biscuit samples. |