Table 4 Image analyses of the raw, cowpea sourdough, quinoa malt whole and multigrain biscuits.

Sample	Area of cells (%)	Average cell area (mm²)	Average cell elongation	Cell diameter (mm)	Cell volume	Wall thickness (mm)	Total concavity (%)
RCB	45.33^ab [0.15]	0.74^b [0.01]	1.46^a [0]	1.17^a [0.02]	3.24^c [0.09]	0.34^b [0]	5.21^b [0.01]
RQB	49.30^d [0.10]	0.73^b [0.05]	1.48^b [0.01]	1.27^b [0.08]	2.26^ab [0.31]	0.31^a [0.01]	3.81a [0.61]
CSB	46.43^bc [0.21]	0.61^a [0.02]	1.49^b [0.01]	1.14^a [0.07]	2.32^b [0.13]	0.31^a [0]	5.38^b [0.38]
QMB	47.17^c [0.84]	0.61^a [0.01]	1.51^c [0.01]	1.16^a [0.03]	1.92^a [0.12]	0.31^a [0]	4.19^a [0.48]
CS-QMB (80:20)	46.13^bc [0.12]	0.58^a [0]	1.49^b [0.01]	1.15^a [0.01]	2.35^b [0.11]	0.31^a [0]	5.30^b [0.04]
CS-QMB (60:40)	44.93^a [1.29]	0.57^a [0.03]	1.49^b [0.01]	1.12^a [0.08]	2.22^ab [0.25]	0.31^a [0]	4.23^a [0.49]

Various superscripts presented per column indicate significant differences (p ≤ 0.05). Values in square brackets are the standard deviations of the respective means.
RCB raw cowpea biscuit, RQB raw quinoa biscuit, CSB cowpea sourdough biscuit, QMB quinoa malt biscuit, CS-QMB (80:20) 80% cowpea sourdough and 20% quinoa malt biscuit, CS-QMB (60:40) 60% cowpea sourdough and 40% quinoa malt biscuit.

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