ABSTRACT

Biscuits aie baked flour confectionery dried down to low moisture content. Biscuits possess a unique texture, taste, long shelf life; and are relatively cheap. They are small, flat, sweet, baked goods, usually containing, flour, eggs, sugar, and either butter, cooking oil or fat. It may include other ingredients such as rasins, oats, chocolate chips or nuts or cereals. Some of these ingredients such as nuts have proven to reduce the risk of cardiovascular diseases and also stroke. It has also be proven to improve mental health and reduce the risk ol unusual weight gain, it contains fiber, sterols, vitamins, and amino acids. Also cereals like Oat and Finger millet had long been recognized as a natural ingredient of functional foods because they provide dietary fiber, good protein, unsaturated lipids, vitamins, minerals components and antioxidants required for human health. The purpose of this study is to find out the nutrient and sensory evaluation and qualities of biscuits made from nuts and cereals. After production a 9 point hedonic scale was done to get the sensory evaluation, cashew nut, groundnut and finger millet composite flour can be used to produce biscuit that is good in terms of color, taste and general acceptability which has increased nutrient content. The proximate analysis of the produced biscuit samples was slightly different from that of 100% flour. It was found that the produced biscuit sample was significantly different in most sensory attributes when compared with w'hole wheat biscuit, in protein and some other nutrient composition. The biscuit samples produced was an improvement of already existing biscuit. From the results, Sample AA had the highest (51.39%) moisture content while sample AE had the least (49.46%) moisture contents Moisture content offood signifies their keeping quality. The Ash content was observed to be highest (3.84%) in sample AC and followed by sample A13, then sample AA and sample AD. Sample AE had the least ash content (2.11%). There were significant differences (p<0.05) among all the biscuits samples. The ash content is an indication ofthe quantity ofminerals. From the results, sample AE had the highest vitamin A content (2.696mg/100g) while sample AA had the lowest value (1.66mg/100g). Vitamin a is important for vision as its deficiency leads to blurred vision. The value for vitamin 13, ranged from 2.20-2.07mg/100g: B: ranged from 0.25- O.lOmg/lOOg while by ranged from 0.30- 0.19mg/100g. There were significant differences among all the samples. The biscuits made from nuts and cereals have proven to contain nutritional qualities and are also good for consumption due to the sensory evaluation of its texture, taste, color and general acceptability.