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

Table 5

Proximate composition of the different most appreciated biscuits.

	T0 (control)	T2 (50%)	T3 (75%)
Moisture (g/100 g)	^a	^b	^c
Ash (g/100 g)	^a	^a	^b
Fat (g/100 g)	^a	^b	^c
Protein (g/100 g)	^a	^b	^b
Fiber (g/100 g)	^a	^b	^c
Carbohydrate (g/100 g)	^c	^b	^a
Energy (kcal/100 g)	^c	^b	^a

Mean values in the same line 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.