evaluation of biscuit

	Colour	Taste	Texture	Flavour	General Acceptability
100% Cassava Biscuit	8.10^a	8.20^a	7.40^a	7.40^a	8.30^a
10% Cassava/pigeon pea biscuit	6.00^b	4.40^c	5.20^c	4.80^c	4.70^c
20% Cassava/pigeon pea biscuit	6.00^b	6.60^b	5.50^bc	6.00^bc	5.80^bc
30% Cassava/pigeon pea biscuit	8.00^a	7.40^ab	6.80^ab	6.80^ab	7.00^ab
Commercial biscuit (Control)	8.10^a	8.10^a	7.20^a	8.10^a	8.10^a

^(a-c)Means along the same column followed by the same letter are not significantly different from each other (P<0.05).

Table 2: Sensory evaluation of biscuit samples.