ABSTRACT

Biscuit was made from wheat-plantain-water yam flour blends. The whole wheat was sorted, washed, oven dried, milled and sieved to get flour, while the water yam and unripe plantain were equally peeled, sliced, blanched, oven dried milled and sieved to get the flours. Whole wheat- plantain-water yam flours were mixed in the ratio of 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, 60:20:20% and 50:25:25% respectively and used to produce biscuits. Proximate, functional, physico-chemical analysis, anti- nutrient and sensory evaluation were carried out on the biscuits. The functional properties of the flour ranged in the values with bulk density from (0.906 to 0.946%).There was a significant different (p< or 0.05) between the samples. Swelling index had a significant difference (p< 0.05) and ranged from sample A to C (1.09 to 1.25%). Oil absorption capacity had no significant difference (p> 0.05) between sample A, B and E (1.32 to 1.97%) and there was no significant difference (p>0.05) between sample A and B in water absorption capacity (2.53 to 3.23%). Wettability ranged from (19.33 to3 1.33%) with a significant difference (p0.05) between the samples. Proximate composition of the biscuit ranged in the values with moisture from (6.16 to 6.38%) which had no significant difference (p>0.05). Protein from (7.59 to 8.87%) had no significant difference(P>0.05) between the samples, fibre from (2.65 to 3.63%) had significant difference (P<0.05) between the samples, ash from (5. 75 to 6.05%) had no significant difference (p><0.05) between the samples, fat ranged from (13.12 to 13.52%) had significant difference(p<0.05) between the samples, carbohydrate ranged from( 61.92 to 64.3 1%) had a significant difference(p><0.05).Physciochemical properties of the biscuit ranged from( 111.44 to 118.54tg/100g) for carotenoid had significant differences(p><0.05). (11.53 to 13.12g) for weight had a significant difference (P><0.05), (6.33 to 7.67mm) for thickness had no significant difference (p>0.05), (19.83 to 23.33cm) for diameter had no significant difference (p>0.05), (2.67 to 3.68) for spread ratio had no significant difference (p>0.05). Saponnin( 0.09 to 0.15) had no significant difference (p>0.05), oxalate( 0.04 1 to 0.086) had significant different (p0.05) while control biscuit sample 100% whole wheat was among the lowest rated in appearance but second high.