Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Table 1

Physicochemical properties of wheat flour (T1), ackee aril flour (T5), and blends with wheat to ackee aril flour mass ratios of 75 : 25 (T2), 50 : 50 (T3), and 25 : 75 (T4).

Physicochemical properties	Treatment (levels of blending: wheat to ackee aril flour mass ratio)
	T1 (100 : 0)	T2 (75 : 25)	T3 (50 : 50)	T4 (25 : 75)	T5 (0 : 100)
Moisture (%)	^a	^b	^c	^d	^e
Ash (%)	^a	^b	^c	^d	^e
Fat (%)	^a	^b	^c	^d	^d
Protein, (%)	^a	^a	^b	^c	^c
Fiber (%)	^a	^a	^b	^c	^c
Carbohydrates (%)	^a	^b	^c	^d	^d

Values are presented as (). Different lowercase letters within the same row represent statistically significant differences at 5% significance.