Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends.
ABSTRACT
Flour blends prepared from red cocoyam (Xanthosoma
sagittifolium schott) soybean (Glycine max) and wheat (Triticum aestivum) at
different proportions were used in the production of shortbread and butter milk
biscuit. The composite flour were evaluated for proxima compositions,
functional properties and anti-nutritional compositions. The sensory
characteristics of the assorted biscuits produced were also determined using
l00% wheat flour as the control sample. The flour blends had proximate
compositions ranging from 9.84% to 12. 26% moisture, 2.35% to 3.37% ash, 2.81%
to 4.44% crude fibre, 1.94% to 7.32% fat, ll.20% to 19.90% crude protein,
87.74% to 90.16% dry matter and 54.02% 1:0 70.94% carbohydrate. The composite
flour samples had functional properties ranging from 1.16m1/g to 2.25m/g
swelling index, 72.00°c - 84.50°c gelatinization temperature. The oil
absorption and water absorption capacity of the flour samples ranged from
1.55mJ/g - 2.49m/g and 1.59m1/g - 2.82m/g respectively. Emulsification capacity
and stability of the flour blends ranged form 15.78m1/g to 20.14m1/ and
9.83m11g to 13.34m1/g respectively. Foam capacity and foam stability of the
flour blends were 18.90% to 23.61% and 12. 69% to 18.17% respectively. Bulk
density of the flour blends ranged from 0.64g/ml to 0.77g/ml. The wettability
of the flour blends ranged from 15.00 to 47.00s. The results obtained from
sensory evaluation of the short bread and buttermilk biscuit samples showed
that sample 101 (80% wheat: 20% cocoyam flour) competed favourably well with
the control sample (202) while sample 106 (20% WE: 50% RCF: 30% SBF) 4 was the
least preferred by the panelists.
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KANU, C (2021). Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends.. Mouau.afribary.org: Retrieved Oct 06, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-assorted-biscuits-f-rom-cocoyam-xantlwsoma-sagittifolium-schott-soybean-glycine-max-and-wheat-triticum-aesuivum-flour-blends-7-2
CHIOMA, KANU. "Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends." Mouau.afribary.org. Mouau.afribary.org, 13 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-assorted-biscuits-f-rom-cocoyam-xantlwsoma-sagittifolium-schott-soybean-glycine-max-and-wheat-triticum-aesuivum-flour-blends-7-2. Accessed 06 Oct. 2024.
CHIOMA, KANU. "Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends.". Mouau.afribary.org, Mouau.afribary.org, 13 Jul. 2021. Web. 06 Oct. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-assorted-biscuits-f-rom-cocoyam-xantlwsoma-sagittifolium-schott-soybean-glycine-max-and-wheat-triticum-aesuivum-flour-blends-7-2 >.
CHIOMA, KANU. "Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends." Mouau.afribary.org (2021). Accessed 06 Oct. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-assorted-biscuits-f-rom-cocoyam-xantlwsoma-sagittifolium-schott-soybean-glycine-max-and-wheat-triticum-aesuivum-flour-blends-7-2