International Journal of Food Science

Research Article

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Table 3

Functional property results of different flours (g/100 g).


Flours	Water absorption capacity	Water solubility index

T₀ (control)	^a	^a
T1 (25%)	^b	^b
T2 (50%)	^c	^b
T3 (75%)	^c	^c
T4 (100%)	^d	^d

Mean values in the same column with different superscript letters are significantly different (). T₀ wheat flour; sweet potato and soybean flours; sweet potato and soybean flours; sweet potato and soybean flours; sweet potato and soybean flours.