ABSTRACT

Flour blends with different proportions were prepared from African yam bean (Sphenoslylis stenocarpa), and Wheat (Triticum aestivurn). The African yam bean/wheat flour was mixed in the ratio: 100:0%, 75:25%, 50:50%, 25:75%, and 0: 100% respectively and used to produce biscuits. The different composite flour samples were evaluated for proximate composition, functional properties, and anti-nutritional composition. The sensory characteristics of the biscuits were also determined using 100% wheat flour as the control sample. The biscuit samples had proximate composition ranging from 6.35 — 11.45% Moisture content, 0.48 to 4.2 1% Ash, 0.88 to 2.28% Crude fibre, 12.75 to 22.0% Protein, 1.43 to2.34% Crude fat, 63.30 to 73.01% Carbohydrate. The functional properties of the biscuit samples ranges from 0.53 to 0.71g/ml Bulk density, 14.70 to 20.40% Water absorption capacity, 0.60 to 11.8 1% Oil absorption capacity, 5.52 to 43.21% Foam capacity, 64.00 to 190.00 seconds Wettability, 6.01 to 15.37% Gelation capacity and 15.10 to 52.10% Emulsion capacity. The anti-nutritional composition of the biscuit samples ranges from 106,40 to 191.20mg/bOg Trypsin inhibitor, 1.69 to 74.40mg/bOg Phytic acid and 0.08 to 0.45mg/bOg Tannins. Sensory evaluation results showed that all the biscuit samples had high rating for all evaluated attributes. The 75:25% and 50:50% of AYBF supplementation compared favourably with control (100% WF). Biscuits from other substitution levels were generally acceptable as they were neither liked nor disliked by the panelists.