biscuit samples

	HCN (mgkg-1)	Crude Protein (%)	Ash (%)	Crude Fat (%)	Crude Fibre (%)	Moisture Content (%)	Dry Matter (%)
100% Cassava Biscuit	9.70^a	6.57^d	1.53^c	0.11^c	0.19^d	3.00^b	97.00^a
10% Cassava/pigeon pea biscuit	8.32^b	6.92^cd	1.45^d	0.14^c	0.14^c	3.50^b	96.50^a
20% Cassava/pigeon pea biscuit	2.58^c	7.53^ab	1.60^b	0.24^b	0.24^c	3.00^b	97.00^a
30% Cassava/pigeon pea biscuit	0.06^d	7.97^a	1.67^a	0.33^b	0.47^b	3.00^b	97.00^a
Commercial biscuit (Control)	0.02^d	7.09^bc	1.16^c	13.54^a	0.85^a	4.81^a	95.19^b

^(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.