ABSTRACT

The aim of this study was to evaluate quality characteristics of biscuit produced fro:n compositeblends of wheat, maize and fermentcdpigcon pea flours. Pigeon pea seed was fermented in tap water for 24hrs, de-hulled and was dried, maize seed was washed and dr'ed. Fermented pigeon pea seeds and maize seeds were processed into flours. Wheat, maize and pigeon pea flour was formulated into the ratio of (CC I: I O0WF), (CC2:70%WF: 30% MF), (CC3:70%WF: 27%MF: 3%PPF), (CC4:70%WF: 24%MF: 6%PPF), (CC5:70%WF: 21%MF: 9%PPF),(CC6:70% WF: I 5%MF: 1 5%PPF). Functional, Proximate, Vitamin, Phytochemical, Physica l,Antioxidant,Dietary fiber profile and sensory analysis was carried out on the sample using standard methods. Results obtained revealed the following range for functional parameter, bulk density(0.78 to 0.086g/ml), WAC(l.37 to 2.73g/ml), OAC (0.50 to 1.81%).For proximate parameter, Moisture( I 1. IO to 11.62), Protein(9.92 to 10.52%), Crude fat(12.55 to 14.07%), Crude fiber(l.14 to 1.33%),Ash(2.05 1o2.38%),Carbohydrate(61.10 to 62.48%). Energy value(440.69 to 460.83kcal).For vitamin, vitamin A(0.17 to 90.55 g/l00g), vitamin C(00.02 to 0.35mg/I 00g).For phytochemical properties. flavonoid(0.68 to l.32mg/l 00g). phytates(0.15 to 0.70mg/100g).For Physical properties,Spread ratio(7.03 to 10.00).Spread factor(l.00 to l .43cm),Specific volume(0.62 to 1.53). For antioxidant activity,DPPH(5.99 to 11.08mg/1 00ml),FRAP(0.96 to 1.74mg/100ml)TBA(0.36 to 0.41mg/l00ml).For dietary fiber profile,SDF(0.57 to 0.93%),JDF( 1.93 to 5.04%).TDF(2.49 to 6.07%). RS(9.85 to 11.82%) Sensory evaluation shows that the products were generally accepted. However CC I was the most accepted followed by CC2.Thus we recommend that the Government should encourage and establish industry where these locally available crops could be used to reduce burden of wheat importation and their nutrient content would also be an advantage over the conventional wheat based products.