ABSTRACT

Malnutrition is a condition that results in taking diet in which certain nutrients are lacking or are in excess and Nigeria is one of the developing countries experiencing malnutrition crisis. Micronutrient deficiencies can compromise the development potential of school aged and their later health and productivity as adults. However, since bakery products are the most popular food consumed by all age group because of its availability, ready to eat, convenience and comparatively long shelf, biscuits can serve as better use for composite flour because of its ready to eat form and wide consumption, this way it can help reduce malnutrition and serve as a vehicle for the incorporation of different traditionally nutrition rich ingredients. The study was carried out to determine the chemical and sensory attributes of biscuits produced from broken local rice, jackfruit seed and monkey kola flour blends. Eight samples were produced while proximate composition like moisture content, ash, crude protein, fat, crude fibre, carbohydrate, energy, mineral content, vitamin content , phytochemical content and sensory attributes were carried out on different blends ofthe biscuit produced using standard analyzed method. The moisture content of the samples ranged from 5.27% to 8.43%, ash content ranged from 1.72% to 2.17%, crude protein ranged from 6.91% to 9.14%, fat ranged from 8.78% to 19.71%, crude fibre ranged from 1.03% to 1.26%, carbohydrate ranged from 61.74% to 73.37%, energy ranged from 409.06kcal to 453.09kcal. The result of proximate properties shows that addition of broken local rice flour at 50%, jackfruit seed flour at 15% and monkey kola at 35% had low moisture content. No significant difference (P<0.05) was observed in the ash content and crude fibre content of most of the samples. The fat content had an increase at biscuit made from 70% broken local rice flour, 15% jackfruit seed flour and 15% monkey kola flour. The highest carbohydrate content was observed in the biscuit made from 60% broken local rice flour, 20% jackfruit seed flour and 20% monkey kola flour and the biscuit made with 50% broken local rice flour, 25% jackfruit seed flour and 25% monkey kola flour had the highest protein content. The mineral analysed were P, K, Na, Ca, Mg, Fe, Cu, S, and I were ranged from 0.18mg/100g to 72.42mg/100g. The vitamin analysed ranged from 46mg/100g to 476mcg/100g which includes vitamin Bi, B2, 83, Vitamin C and Beta-carotene. The phytochemicals analyzed include tannin, saponin, phytate, phenol, oxalate, flavonoid and alkaloid which ranged from 0.007mg/100g to 0.0017mg/l 00g. On the basis of sensory score, biscuit produced from 80% broken local rice flour, 10% jackfruit seed flour and 10% monkey kola flour was ranked highest and more acceptable while biscuit produced from 50% broken local rice, 15% jackfruit seed flour, 35% monkey kola flour was ranked the lowest and least acceptable. The sensory attributes which were carried on different blends of the biscuit produced were taste, appearance, texture, colour, flavour and general acceptability. The successful implementation of broken local rice flour, jackfruit seed flour and monkey kola flour at 50%, 25% and 25% respectively brought an increase in the protein content which will help alleviate the problem of protein energy malnutrition (PEM) since consumption of biscuit is high.