ABSTRACT

The main aim of this study is to produce and access the nutrients, Phytochemicals and sensory attributes of biscuits made from cassava and groundnut paste blends. The raw materials (yellow-fleshed cassava roots and groundnut were processed separately and blended at different proportions. The blends were; 100% commercial wheat flour, 100% yellow-fleshed cassava flour, 50% yellow-fleshed cassava: 50% groundnut paste, 60% yellow-fleshed cassava flour: 40% groundnut paste, 40% yellow-fleshed cassava flour: 60% groundnut paste. The biscuits were produced using standard methods. The products were then subjected to chemical (proximate, vitamins, minerals, Phytochemicals) and sensory analysis using standard methods too. The biscuits samples had proximate composition ranges of its components. Moisture content ranged from 9.14-10.62%, crude protein ranged from 6.77-16.36%, fat content ranged from 2.68-12.63%, crude fiber also had a range from 1.34-2.97%, ash content ranged from 1.77-2.42%, carbohydrate was shown to range from 57.04-76.64% and the energy content ranged from 357-408kcal. The vitamin content of the biscuits analyzed were; bet-carotene (1.12-300.15µg/100g), vitamin B1 (0.10-1.27mg/100g), vitamin B3 (0.53-14.03mg/100g), and vitamin C (1.97-5.0). Various minerals were analyzed and they include; calcium (1.37-12.92mg/100g), magnesium ( 8.97-32.06mg/100g), phosphorus ( 5.02-29.97mg/100g), sodium (1.06-9.23mg/100g), potassium (20.82-47.54mg/100g), iron (1.85-2.55mg/100g), zinc (0.23-2.32mg/100g), copper (0.02-0.31mg/100g), and selenium (0.02-0.22mg/100g). The Phytochemicals composition of the biscuits ranged from 0.53-0.63mg/100g saponin, 0.12-0.69mg/100g phenol, 0.09-0.53mg/100g tannins, 0.77-33.31mg/100g flavonoids, 0.11-2.04mg/100g oxalate and 0.26-0.58mg/100g cyanide. The sensory evaluation results showed that all the biscuit samples had high rating for all evaluated attributes. The 60% yellow-fleshed cassava flour: 40% groundnut paste and 40% yellow-fleshed cassava flour: 60% groundnut paste compared favorably with the control (100% commercial wheat flour). However, the biscuits from the other substitution levels were also generally acceptable. The study concluded that biscuits made from cassava and groundnut paste blends could serve as a good source of protein for individuals with protein energy malnutrition, alternative to wheat based biscuits. Hence, an alternate to wheat-based biscuits for people with celiac disease and supply appropriate nutrients for normal body function.