ABSTRACTS

The study investigated physical, fimctional, proximate, mineral, vitamin, phytochemical,

total dietary fibre and sensory qualities of finger millet-soybean-carrot flour blend

biscuits using standard methods. Flour blends were used to substitute wheat flour as

composite flour in the production of biscuits. Biscuits were prepared from wheat flour (as

control) and different blends of finger millet flour, soybean flour and carrot powder in the

respective ratios of 70:20:10 (sample RB), 50:30:20 (sample RC), and 45:45:10 (sample

RD) respectively. Results revealed a significant difference (p<O.05) in the moisture,

crude protein, crude fat, ash, energy value and carbohydrate contents of the biscuit

samples. The products from 70% finger millet flour-20% soybean flour- 10% carrot flour

had the highest content in crude fibre, crude lipid and ash (3.92%, 16.05% and 2.81%).

The protein contents ranged from 6.82% - 9.68% with 45% finder millet flour: 45%

soybean flour: 10% carrot powder (sample RD) having the highest value (9.68%). The

result for moisture and carbohydrate ranged from 6.81% - 7.05% and 61.22% - 68.63%..

The results revealed that products from 100% wheat flour had the highest contents in

moisture and carbohydrate (6.82% and 9.68%). The energy value ranged from 415.50kca1

— 426.62kca1 with products from 50:30:20 (Sample RC) having the highest energy value

(426.62kca1). Results from total dietary fiber revealed that the total dietary fiber ranged

from 15.81 —23.36 mgll00g, increase in total dietary fiber contents was observed highest

in sample RB having 70% finger millet inclusion. The minerals analyzed shows that

products from 100% wheat flour had the highest content in calcium, phosphorus, iron and

zinc with the values 18.45 mg/bOg, 30.76 mgll0og, 3.11 mg/100g and 1.96 mg/100g

respectively. A significant increase was observed in the carotenoids, vitamin B1, B2, B3

and C contents of the biscuit sample as the percentage of finger millet inclusion increased.

It ranged from 267.32 — 346.45 mcg/lOog, 4.51 — 4.82 mgll00g, 7.81 — 8.21 mgll00g,

2.13 — 2.97 mg/100g and 2.60 — 3.27 mg/100g respectively, with sample RB (70:20:10)

having the highest values 346.45 mcg/l0Og, 4.82 mg/bOg, 8.21 mgll00g, 2.97 mgll00g

and 3.27 mg/100g respectively, in all the vitamins analyzed and sample RA (100% wheat

flour) having the lowest values (267.32 mcg/loog, 4.51 mg/bOg, 7.81 mg/bOg, 2.13

mg/bOg and 2.60 mg/bOg). The mean scores revealed that there is no significant

(P>0.05) in the aroma and mouth feel of the samples evaluated. All the samples were

generally acceptable since they were all above the minimum acceptable score on a 9 —

point hedonic scale with sample RD (45:45:10) being the most generally accepted after

the product from 100% wheat flour. The study showed that finger millet flour, soybean

flour and carrot flour can be successfully used as composite flour to substitute wheat

flour for the development of nutritious biscuits.