ABSTRACT

The study evaluated the effect of drying and fermentation on micronutrient composition and sensory evaluation of biscuit made from blends of Hungry rice and almond nuts. Data collected were evaluated and statistically analyzed using analysis of variance (ANOVA) Statistical Package for Social Science (SPSS) Version 21. Duncan Multiple Range Test (DMRT) method was used to compare the means of experimental data at 95 % (p<0.05) confidence interval. The study investigated the minerals, vitamins and sensory properties of flour blends. From the result on mineral composition of the biscuit samples, calcium content of the samples ranged from 12.13 to 16.16 mg/100g) for UFAA and UNFAO respectively.  The phosphorus content of the samples ranged from (90.29 to 125.58 mg/100g) for UFAA and UNFAO respectively. The iron content of the samples ranged from (2.24 to 3.23 mg/100g) for FAO and UFAA respectively. The zinc content of the samples ranged from (1.04 to 2.24 mg/100g) for FAO and UFAA respectively. The vitamin B₁ content of the samples ranged from (0.09 to 0.42 mg/100g) for FAFA and FAO respectively. The vitamin B₂ content of the samples ranged from (0.03 to 0.08 mg/100g) for FAUFA and FAO respectively. The vitamin B₃ content of the samples ranged from (0.29 to 0.52 mg/100g) for UNFAO and FAO respectively. The vitamin C content of the samples ranged from (0.02 to 2.37 mg/100g) for UNFAO and UFAA respectively. Sensory attributes of the biscuit samples did not vary significantly (p < .05) in terms of appearance, taste, aroma and texture. In conclusion, the minerals contents of samples, calcium and phosphorus content was high on sample UNFAO, and low on sample UFAA. The iron content was high on sample UFAA and low on sample FAO. Zinc was low on FAO and higher on UFAA. On the vitamin, sample vitamin B1, B2 and B3 sample FAO was high and low on FAFA, FAUFA and UFAA.