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