[Retracted] Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry

Table 2

Nutrition values of biscuits blends (g/100 g dry weight).

Chemical analysis	Control wheat flour	Biscuits blends fortified with banana peel at
		5%	10%	15%	20%
Moisture
Protein
Ash
Fat
Crude fiber
Carbohydrates
Dietary fiber
Insoluble dietary fiber
Soluble dietary fiber

Each value represents the . Mean followed by different superscript letters in each row are significantly different ().