Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits

Table 2

Water holding capacity, water solubility index, and oil holding capacity of flours from wheat, fermented, and nonfermented sweet potato.

Samples	WHC (%)	WSI (%)	OHC (%)
Wheat flour	^a	^a	^a
Fermented sweet potato flour	^c	^b	^a
Nonfermented sweet potato flour	^b	^b	^b

WHC: water holding capacity; WSI: water solubility index; OHC: oil holding capacity. Values bearing different superscript letters on the same raw are significantly different () according to Duncan’s multiple range test.