ABSTRACT
This study evaluated the chemical composition and sensory attributes of
biscuits produced from orange fleshed cassava and whole wheat flours. Biscuits
were produced using whole wheat and orange fleshed cassava flour blend in the
ratios: 100:0, 80:20, 70:30 and 50:50 and were labelled SCB1, SCB2, SCB3 and
SCB4, respectively, while SCB1 (100% wheat flour) served as the control. The
proximate and mineral contents of the biscuits were evaluated using standard
laboratory procedures. The data generated were statistically analyzed by One
Way Analysis of Variance (ANOVA) and significant differences detected using
Duncan Multiple Range Test at 95% confidence level (p<0.05). The results of
the proximate contents of the biscuits showed that SCB1 had the highest
moisture (8.28%) and the highest protein (9.44%) while SCB4 had the lowest
moisture (6.93%) and the lowest protein (7.63%). SCB4 had the highest
carbohydrate content (69.5%) while SCB1 had the lowest (62.67%). The results of
the mineral contents of the biscuits showed that SCB1 had the highest mineral
composition: Mg (38.85mg/100g), Na (54.82mg/100g), Ca (45.88mg/100g), Fe
(1.25mg/100g), Zn (0.85mg/100g) and K (86.4mg/100g) while SCB4 had the lowest:
Mg (26.95mg/100g), Na (32.78mg/100g), Ca (38.93mg/100g), Fe (0.88mg/100g), Zn
(0.77mg/100g) and K (54.64mg/100g). The results of the sensory evaluation
showed that SCB1 was the generally accepted sample with a 7.3 mean point and
SCB2 was the second with a 7.0 mean point while samples SCB3 and SCB4 were the
least preferred with a 6.95 mean point. The study concluded that substitution
of wheat flour with orange fleshed cassava flour in biscuit production reduced
the sodium content which may make it a better choice for individuals with
hypertension, heart and kidney diseases to snack on.
ADAUGO, A (2025). Chemical And Sensory Evaluation Of Biscuit Produced From Whole Wheat Flour And Orange Fleshed Cassava:-Ejimofor, Adaugo A. Mouau.afribary.org: Retrieved Jul 09, 2025, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-biscuit-produced-from-whole-wheat-flour-and-orange-fleshed-cassava-ejimofor-adaugo-a-7-2
ANTHIONETTE, ADAUGO. "Chemical And Sensory Evaluation Of Biscuit Produced From Whole Wheat Flour And Orange Fleshed Cassava:-Ejimofor, Adaugo A" Mouau.afribary.org. Mouau.afribary.org, 08 Jul. 2025, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-biscuit-produced-from-whole-wheat-flour-and-orange-fleshed-cassava-ejimofor-adaugo-a-7-2. Accessed 09 Jul. 2025.
ANTHIONETTE, ADAUGO. "Chemical And Sensory Evaluation Of Biscuit Produced From Whole Wheat Flour And Orange Fleshed Cassava:-Ejimofor, Adaugo A". Mouau.afribary.org, Mouau.afribary.org, 08 Jul. 2025. Web. 09 Jul. 2025. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-biscuit-produced-from-whole-wheat-flour-and-orange-fleshed-cassava-ejimofor-adaugo-a-7-2 >.
ANTHIONETTE, ADAUGO. "Chemical And Sensory Evaluation Of Biscuit Produced From Whole Wheat Flour And Orange Fleshed Cassava:-Ejimofor, Adaugo A" Mouau.afribary.org (2025). Accessed 09 Jul. 2025. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-biscuit-produced-from-whole-wheat-flour-and-orange-fleshed-cassava-ejimofor-adaugo-a-7-2