ABSTRACT

 High fiber snacks are crucial for human consumption and itcontribute to reduction of certain discases. The consumption of bakery products such as biscuit in Nigeria is on steady because of it convenient and ready-to-cat. High fiber biscuit were produced using African yam bean, corn and tiger-nut and 100% wheat flour as the control sample. The raw materials were sorted, washed, dried and milled to lour. The materials were blended at different ratio, (100% African yam bean: 10%Tiger-nut ſlour), (70% African Yam Bean: 30% Corn flour: 10% Tiger-nut flour) (50% Aſrican Yam Bean: 50% Corn Пour: 10% Tiger-nut flour) (30% African Yam Bean: 70% Corn flour: 10% Tiger-nut flour) (100% Corn flour: 10%Tiger-nut lour). They were subjected to chemical analysis which inelude, proximate, mincrals, vitamins, anti-nutrients and sensory evaluation. The results revealed the following; Proximatc parameters (%), Dry matter ranged from (95.80-96.79), moisture (3.22-4.20), crude protein (9.97-22.42), fat (9.04-14.14), dietary fiber (1.38-2.76), ash (1.94-4.02), carbohydrate (57.83-67.85) energy (402.23 kcal-438.54 kcal). Mincral analysis showed the following results (mg/100g): Calcium (26.30 -153.53), phosphorus (2.73 -117.11), iron (2.97--9.97), magnesium (7.20 125.38), potassium (5.71- 250.85), zinc (1.93 8.32), sodium (4.76 17.2). Vitamin analysis showed the following results (mg/100g): Carotenoid (2.18 µg/g-19-55 µg/g), thiamin (2.82 - 3.92), riboſlavin (1.71-2.52), niacin (0.52-1.36) and vitamin C (4.85 – 26.52). Phytochemical analysis showed the following results (mg/100g): Phenol (0.02 – 0.10), flavonoid (0.86-1.22), alkaloid (0.07– 0.31), saponin (0.12– 1.18), phytate (0.09-1.19), tannin (0.11- 0.56), trypsin inhibitor (0.12-1.09). The sensory results revealed that the samples obtained were acceptable to the panelists, and there were slight significant differences (p>0.05) between the control (100% wheat lour) and the samples in terms of overall acceptability, but all the samples were acceptable by the panelist.