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.