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Bulletin of the National Research Centre
Fig. 14 | Bulletin of the National Research Centre

Fig. 14

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

Fig. 14

Effect of enzymatic tacca–wheat biscuit on albino Wistar rats by glutathione S-transferase (GST) activities. 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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