ABSTRACT

The quality characteristics of fibre rich biscuits produced from the blends of wheat, African breadfruit and tiger nut flours was evaluated. Biscuits were produced from varying blends (85:5:10, 70:10:20, 60:15:25) of wheat, African breadfruit and tiger nut flours. Biscuit processed from 100% wheat flour served as the control. Functional properties of the flour samples and proximate composition, physical properties, mineral content and sensory properties of the biscuits were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22). The functional properties of the flour ranged from 0.62 to 0.97 g/ml, 1.75 to 1.94 g/ml, 1.08 to 1.28 g/ml, 1.30 to 1.50 g/ml, 70.05 to 92.00C and 41.68 to 60.19 Sec for bulk density, oil absorption capacity, water absorption capacity, swelling index, gelatinization temperature and wettability, respectively. The - proximate composition of the biscuit ranged from 9.33 to 10.06 %, 8.51 to 15.99 %, 2.08 to 11.42 %, 3.25 to 9.91 %, 2.17 to 3.83 % and 49.55 to 73.94 % for moisture content, crude protein, crude fibre, fat, ash and carbohydrate, respectively. The result of physical analysis showed that weight (19.13 to 29.67 g), thickness (0.71 to 0.95 mm), break strength (8.52 to 9.13 Kg), diameter (5.21 to 5.45 cm) and spread ratio (5.72 to 7.46) of the biscuit significantly varied. The mineral content of the biscuit ranged from 11.32 to 29.02 mg/l00g, 10.22 to - 26.68 mg/100g, 15.97 to 33.13 mg/100g, 21.11 to 37.70 mg/l00g and 5.69 to 6.40 mg/lO0g for calcium, phosphorus, magnesium, potassium and sodium, respectively. The sensory properties of the biscuits ranged from 5.80 to 8.90, 5.50 to 7.85, 5.40 to 7.60, 6.00 to 8750 and 5.50 to 8.20 for appearance, taste, aroma, texture and general acceptability. Biscuit made from 100% wheat flour had the highest mean score for all the sensory attributes analyzed, followed by biscuit processed from 85 % wheat, 5 % African breadfruit seeds and 10 % tiger nut composite flour.