ABSTRACT

The study assessed the chemical composition and sensory attributes of biscuits made from    African yam bean flour and corn flour blends. The African yam bean, corn and Almond seed where all purchased from Ndoru market in Ikwuano L.G.A of Abia state and identified by a botanist at the Department of Plant Health and Biotechnology, Michael Okpara University of Agriculture Umudike (MOUAU). The wheat was purchased at Ubani main market in Umuahia, Abia state. Flour was prepared from the samples using the standard method. The processed flour were used to make biscuit. Proximate composition, mineral content, vitamin content and sensory properties of the biscuit products were determined using standard procedure. The result showed that the biscuits samples BS106 (100% wheat) recorded significantly highest dry matter (94.34g/100g), fat (22.96g/100g) and carbohydrates (58.17g/100g) contents. Sample BS101 (100% AYB) recorded the highest values in crude protein (21.07g/100g), crude fibre (4.68g/100g) and ash (2.17g/100g) content. Sample BS105 (100% corn) recorded highest content of Ca (7.51mg/100g), Fe (4.87mg/100g) and Na (7.07mg/100g) minerals while sample BS106 (100% wheat) recorded the highest content of K (20.68mg/100g) and sample BS101 (100% AYM) recorded highest Mg (16.67mg/100g) values. BS105 (100%corn) had the best appearance, BS104 (30% AYB, 70% corn) had the best mouth feel, taste, flavour and general acceptability respectively. The study therefore concludes that biscuits made from the flour blends are nutritious and acceptable.