Term | Responses | |||||
| Protein (%) | Soluble fibre (%) | Insoluble fibre (%) | Dough hardness (N) | Biscuit breaking strength (N) | OAA |
F value | 89.82 | 67.18 | 592.14 | 44.29 | 84.56 | 36.94 |
P > F | 0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
Mean | 11.89 | 1.48 | 4.38 | 318.63 | 15.50 | 8.22 |
Standard deviation | 0.55 | 0.12 | 0.11 | 10.07 | 0.64 | 0.076 |
R squared | 0.9847 | 0.9796 | 0.9976 | 0.9694 | 0.9837 | 0.9635 |
Adjusted R squared | 0.9737 | 0.9650 | 0.9960 | 0.9475 | 0.9721 | 0.9374 |
Predicted R squared | 0.9060 | 0.8797 | 0.9875 | 0.8118 | 0.9001 | 0.7808 |
Adequate precision | 31.032 | 28.15 | 77.613 | 22.400 | 30.812 | 19.989 |