ABSTRACT

The study evaluated the effect of drying and fermentation on proximate, phytochemical and functional properties of biscuit made from blends of Hungary rice and almond nuts. The study used experimental design. Biscuit were processed from varying blends (50:50, 25:75. 75:25%) of Acha and almond flours, respectively. The proximate, phytochcmical and functional properties of biscuit were evaluated using standard laboratory methodologies. The data generated were Statistically Analysed by one Way Analysis of Variance (ANOVA) using Statistically Product of service Solution (version 22.0) to compare the mean values while treatment means was separated using Duncan multiple range test at 95% confidence level (p< 0.05). The proximate composition of the biscuit samples showed that increase in proportion of acha flour resulted to a significant reduction in moisture content (10.78 to 11.48%), protein (12.77 to 14.53%), fat (17.03 to 18.55%), fibre (2.08 to 2.18%), ash (2.46% to 2.86%), carbohydrate (51.62 % to 54.22%) and energy value (424.87 to 429.33kcal). Phytochemical Composition of the samples analysed the result showed that, the flavonoid ranged from (1.09 mg/k to 11.13 mg/kg), tannin (0.09 mg to 0.22 ing), saponin (0.73 mg to 1.11 mg) FAA having the highest value, alkaloid (0.81 mg/lOOg to 1.03 mg/lOOg) and phytate (G 41 to 0.63 mg) FAC having the highest value. Functional properties, bulk density (0 65 to 0.83%), water absorption capacity (1.12 to 1.53 g/cm’). oil absorption capacity (1.23 to 1.85 g/cm3), foam capacity (3.63 to 5.86 g/cm’), gelation temperature (41.38 to 59.0 °C) and swelling index (1.91 to 3.01%). In conclusion, the protein, fat and crude fibre contents of both the flour blends increased as acha flour substitution increased. Therefore, enrichment ofbiscuits with acha almond flour should be encouraged as it gives value addition to-biscuit as well as improving nutritional quality of confectionaries