ABSTRACT

Biscuits are one of the popular cereal foods, consumed in Nigeria. They are usually made from wheat flour together with fat and sugar. This study examined the chemical composition and sensory properties of biscuit produced from wheat, soybean, banana and coconut flour blends. Six research objectives guided the study. The study used an experimental research design. The raw materials were obtained from Ndoro market in Ikwuano L.G.A, Abia State. The flour and biscuits were produced by conventional methods, and the chemical composition namely; proximate, vitamins, minerals and anti-nutrients were determined. The sensory evaluation were done with 30 penalist using a 9 –point hedonic scale to assess the taste, flavor, texture and general acceptability. The result on the proximate composition showed that sample (WSBC3) with 40% wheat, 40% soybean, 10% banana and 10% coconut had significantly higher moisture content (P<0.05) of 11.57%, high protein content of 18.84%, high fat content of 18.45% and significantly (P<0.05) low carbohydrate content of 41.81%. The result on mineral composition revealed that sample WSBC3 significantly (P<0.05) increased and had the highest calcium, magnesium, potassium and iron content. The result on vitamin content of the biscuit sample showed that sample WSBC3 had the highest with significantly (P<0.05) higher values for vitamin A (2.94µg/100g), vitamin B1 (1.21µg/100g), vitamin B2 (31.76µg/100g), vitamin C (31.55µg/100g), and low vitamin B3 content of 0.63µg/100g. For anti-nutrient, tannin, phytate, saponins and oxalate content of the biscuits produced from blends of wheat, soybean, banana and coconut flour significantly (P<0.05) reduced with increase in soybean and thus are safe for human consumption. On the sensory evaluation, addition of soybean, banana and coconut flour to the blend significantly improved the flavor, taste and mouth feel of the biscuit. The study therefore concluded that the blends of wheat, soybean, banana and coconut flour could be used to produce biscuit snacks that is nutritious and good for human consumption. It also recommended that biscuit made from the blends of wheat soybean, banana and coconut be incorporated into biscuit snack for nutritious and good for human consumption.