ABSTRACT

The study evaluated the physicochemical and sensory properties of biscuit produced from wheat flour, acha flour and okra fruit blends using standard analytical methods. The biscuits were formulated as 100 % wheat flour (sample A), 10 % wheat flour : 90 % acha flour (sample B), 15 % wheat flour : 80 % acha flour : 5 % okra fruit blends (sample C), 20 % wheat flour : 75 % acha flour : 5 % okra fruit blend (sample D), 30 % wheat flour : 65 % acha flour : 5 % okra fruit blend (sample E), 50 % wheat flour : 50 %  acha flour (sample F) and  45 % wheat flour :  50 % acha flour : 5 % okra fruit blends (sample G). The biscuit samples were prepared using a standard production method to acquire the required thickness and baked in the oven at 185 ºC for 17 minutes, cooled and packaged. Flour blends were evaluated for functional properties while the biscuit produced were analysed for proximate composition, physical and sensory properties. Functional properties analysis showed significant difference (p < 0.05) in water absorption capacity (1.42 – 2.36 %), oil absorption capacity (1.43 – 1.53 %), bulk density (0.75 – 0.93 g/ml3), gelatinization temperature (57.00 – 85.50 °C), emulsion capacity (44.37 – 55.65 %), wettability (0.93 – 1.26 s), foaming capacity (7.35– 12.90 %), foaming strength (3.31– 5.12 %) and emulsion stability (46.34 – 56.29 %). Physical properties analysis results showed significant (p<0.05) increase in diameter (3.66 – 4.53 cm), thickness (0.43 – 0.85 cm), break strength (3.55 – 5.05 %) and height (3.67 – 5.02 cm) while weight (11.08 – 14.12 g) and spread ratio (5.33 – 9.54) decreased significantly. Proximate analysis results showed significant (p<0.05) increase in moisture (8.25 – 9.58 %), fat (1.36 – 11.94 %), ash (1.77 – 2.75 %), carbohydrate (65.21 – 69.46 %) and energy (314.38 – 408.50 Kcal) values while protein (9.38 – 10.22 %) and fibre (0.93 – 12.62 %) decreased with inclusion of acha flour and okra fruit blends. Sensory properties analysis showed significant differences (p<0.05) in terms of appearance (6.68 – 7.60) and taste (6.48 – 7.64). However, no significant difference (p > 0.05) was observed in the texture (6.80 – 7.64), aroma (6.60 – 7.40) and general acceptability (6.96 – 7.76). Therefore, acceptable biscuit from the composite of (wheat flour, acha flour and okra fruit blends) can be produced, which could enhance the nutrition.