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Bulletin of the National Research Centre
Fig. 12 | Bulletin of the National Research Centre

Fig. 12

From: Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits

Fig. 12

Effect of enzymatic tacca–wheat biscuit on albino Wistar rats by superoxide dismutase. 100% Wheat: Rats fed with 100% wheat flour biscuit, TEB5%: Rats fed with 5% enzymatic tacca flour + 95% wheat flour biscuit, TEB10%: Rats fed with 10% enzymatic tacca flour + 90% wheat flour biscuit, TEB15%: Rats fed with 15% enzymatic tacca flour + 85% wheat flour biscuit, TEB20%: Rats fed with 20% enzymatic tacca flour + 80% wheat flour biscuit

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