ABSTRACT

Scone is a baked food or product, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of cream tea. It differs from teacakes and other types of sweets that are made with yeast. This study assessed the phytochemical and Antinutrient composition of scones supplemented with whole sunflower seed. Objectively, the study was done to formulate a composite flour blends from wheat flour and sunflower seeds, produce scones using the composite flour, determine the phytochemical composition of the scones and determine the Antinutrient composition of the scones. The samples techniques was determined using the Flin Dennis spectrophotometric method described by person. One (1) g of the sample was mixed with 100ml of distilled water and shaken for 30 minutes in the conical flask. The mixture was filtered and the filtrate used for the experiment. 5ml of the filtrate was measured inside a conical flask, 3ml of 0.1N FeCl₃  and 2ml of 0.1N HCl were added before 10mlof 0.005N KFe (CN)₂ was added and the mixture was made up to the mark and left for colour developing for 5-10 minutes before absorbance reading at wave length of 720nm. Also, a standard solution of tanuric acid was prepared in different concentrations of 2-10ppm. The readings were plotted against the concentration of the standard. The statistical analysis was done using excel and statistical package for service solution (SPSS) version 23. Analysis of variance (ANOVA) was used to compare the sample and result was expressed as Mean + Standard deviation. Duncan test was used for the separation of mean and to test the significant differences between the samples at (P<0.05). The research work shows that phytochemical composition of scone prepared with wheat flour and sunflower seed flour. Result of this study showed that sample 205 that was produced with 80% wheat flour and 20% sunflower seed had the highest Tannin, Oxalate and Phytate composition compared to other sample including the control sample which was produced with 100% wheat flour. Sample 203 which was produced with 85% wheat flour and 15% sunflower seed flour was significantly found higher in its flavonoid contents compared to other scone samples used in the study and the variation in the phytochemical composition found in the study was minimal which shows that 100% wheat flour scone and the composite scone are good for consumption.