Abstract:Biscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain flour or purple rice. This study aims to establish the ideal ratio of purple rice flour and plantain flour based on the quality attributes of biscuits. This study employed a one-factor, Completely Randomized Design (CRD) with five treatment levels and three replications. The observational data were analysed using ANOVA with the DNMRT further test at a 5% significant level. The treatment i… Show more
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