Extensograph

Farinograph

Samples

Energy

(cm²)

P.N^*

ratio

Extensibility

(mm)

Elasticity

(B.U)

Degree of softening (B.U)

Stability

(min)

Water absorption (%)

72.0 ± 0.02^b

4.10 ± 0.01^a

110.0 ± 0.03^d

450.0 ± 0.05^a

95.0 ± 0.01^b

1.25 ± 0.01^e

60.50 ± 0.01^c

Wheat control

80.0 ± 0.04ª

3.25 ± 0.01^d

120.0 ± 0.01^c

390.0 ± 0.05^b

45.0 ± 0.01^e

6.50 ± 0.01ª

60.70 ± 0.02^c

5% beans

71 ± 0.01^c

3.62 ± 0.02^b

105.0 ± 0.02^e

380.0 ± 0.02^c

45.0 ± 0.02^e

4.50 ± 0.01^b

62.30 ± 0.01^b

10% beans

50.0.0 ± 0.02^f

3.40 ± 0.01^c

95.0 ± 0.01^g

320.0 ± 0.02^d

60.0 ± 0.01^d

3.50 ± 0.03^c

65.60 ± 0.05^a

15% beans

55.0 ± 0.01^d

1.80 ± 0.01^g

137.0 ± 0.01^a

280.0 ± 0.01^e

45.0 ± 0.01^e

1.50 ± 0.02^d

58.00 ± 1.01^d

5% sorghum flour

52.0 ± 0.01^e

2.20 ± 0.01^f

125.0 ± 0.02^b

260.0 ± 0.03^f

90.0 ± 0.03^c

1.00 ± 0.01^f

57.60 ± 0.02^de

10% sorghum flour

43.0 ± 0.01^g

2.90 ± 0.01^e

97.0 ± 0.02^f

240.0 ± 0.03^g

100.0 ± 0.03^a

0.75 ± 0.01^g

57.00 ± 0.02^e

15% sorghum flour