Table 1 Organoleptic evaluation of the developed biscuits

Potato biscuits

7.88 ± 0.78^b

7.20 ± 0.63^ab

8.30 ± 0.48^b

8.40 ± 0.51^b

8.20 ± 0.78^b

8.40 ± 0.51^b

Wheat biscuits

8.00 ± 0.81^b

7.00 ± 0.81^a

7.00 ± 0.81^a

6.90 ± 0.87^a

6.50 ± 0.52^a

7.20 ± 0.63^a

Ragi

biscuits

6.80 ± 0.63^a

7.70 ± 0.67^b

7.70 ± 0.67^b

6.90 ± 0.73^a

7.60 ± 0.84^b

8.00 ± 0.81^b

F-ratio

7.342

2.562

9.369

14.261

13.841

8.400

P-Value

0.003**

0.006**

0.001**

0.000**

0.000**

0.001**