Table 2 Moisture and fat content of yackwa with different leavening agents

		Leavening agent content (%)
		Control	0.3	0.6	0.9	1.2	1.5
		Moisture content (%)	Baking powder	6.77±1.431)a	7.12±0.41aA	6.89±0.66aA	5.90±0.70aA	7.06±1.33aA	6.47±1.50aA
Baking soda	6.77±1.43a		4.93±0.50bB	4.20±0.26bA	5.26±1.06bA	5.46±0.50aA	5.40±0.26aA
Yeast	6.77±1.43a		5.74±0.48aB	6.90±2.24aA	6.24±1.05aA	5.37±0.61aA	5.40±0.21aA
Fat content (%)	Baking powder	13.57±0.19d	17.49±0.37bcB	18.57±0.34aA	17.61±0.54bcB	17.81±0.17bA	17.17±0.17cB
	Baking soda	13.57±0.19c	18.64±0.21aA	18.75±0.25aA	17.88±0.44bA	17.88±0.44bA	17.62±0.46bB
	Yeast	13.57±0.19d	17.74±0.22bB	17.03±0.10cB	17.42±0.41bcB	17.93±0.40bA	18.9±0.28aA

Mean±SD
superscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test
superscriptive letters in a column indicate significance at p<0.05 by Duncan’s multiple range test