ABSTRACT

 This study aimed to determine the chemical composition and sensory evaluation of biscuits made from wheat and fish fldur blends. Bonga Fish (Ethmalosafimbriata) and wheat flour were purchased from Ubani Main Market, Umuahia,:Abia State and the fish was processed into Hour. The wheat flours was blended with the fish flour at varied ratios to give 4 blends, BWFF2 (100% Wheat Flour), BWFF3 (80% Wheat Flour and 20% Fish Flour), BWEF3 (70% Wheat Flour and 30% Fish Flour), BWFF3 (50% Wheat Flour and 50% Fish Flour) while BWFF1 (Spicy Biscuit) served as control. The blends'were baked in-the oven and packaged. The Proximate composition of products were determined using standard Analytical methods. Sensory evaluation of the biscuits were assessed by a 20-member panelists using nine (9) point hedonic scale with 1. representing the least score (dislikes extremely) and 9 the highest score (like extremely). Analysis of variance (ANOVA) was performed on the data and mean differences were considered significant at 95% confidence level (P<0.05). Result shows the differences in the chemical composition parameters of samples were attributes of the additional effect of fish in flour. The moisture content and protein content of BWFF2, BWFF3 and BWFF4 were significantly (P<0.05) different when compared with BWFF1. The protein content ranged from 12.25% to 41.49% with BWFF2 having the least while BWFF5 had the highest protein content. Fat content ranged from 11.82 to 18.17% with BWFF2 having the highest fat content and BWFF5 had the-lowest. All the samples showed significant differences (p<0.05) in fat, carbohydrate and fiber content among each other. Anti-Nutrient Content were within the ranges; Tannins 0.13 - 0.5 mg/lOOg (pH.6) and Phytate: 0.045 - 0.14 mg/lOOg (pH.6). Tannin, and Phytate in sample BWFF1 significantly (P<0.05) differ with BWFF2, BWFF3 BWFF4 and BWFF5. As BWFF1 had the highest content of tannin and the lowest phytate value. Mean differences of Vitamin and Mineral contents were significant. BWFF1 had the highest Ca content (197.86 mg/lOOg) and sample BWFF2 had the lowest (25.39 mg/lOOg). BWFF2 had the highest Potassium content (61.87 mg/lOOg) while BWFF5 had the lowest (35.33). Iron (Fe) content of the biscuit samples ranged from 2.13 to 2.67mg/100g with BWFF2 having the lowest Fe content (2.13 mg/lOOg) and sample BWFF5 having the second highest (2.44 mg/lOOg). The BWFF1 had the highest Vitamin A content (12.41 pg/lOOg) and BWFF2 had the lowest (1.67 mg/lOOg). BWFF2 had the lowest vitamin B content while BWFF5 had the second highest (0.67 mg/lOOg).Vitamin E content of the biscuit samples followed similar trend of Vitamin B. Sensory scores of the Biscuits showed that the biscuit samples produced have overall acceptability as rated by the panelists. There was no difference in mean score ofthe panelists for all the parameters for sample BWFF2, BWFF3, BWFF4 and BWFF2 when compared with BWFF1. Panelists moderately liked and accepted all products with cumulative mean score 7.541.4 indicating general acceptability ofthe biscuit samples. This work demonstrated that incorporation offish into wheat Hour up to 50% in biscuit production is possible without appreciable difference in appearance, taste, flavour and mouth-feel. More work was recommended to ascertain and improve the shelflife ofthe biscuits produced with fish, flour.