ABSTRACT

This study was conducted to evaluate the quality of biscuit made from flour blends of Wheat, Sweet potato and Moringa olefera leaf powder. Sweet potato and wheat were processed into flour while moringa leaf was processed into powdered form and used to substitute with wheat flour at different portions. The results from the sensory evaluation of the cracker biscuit showed that sample UEF (75% wheat: 20% light orange fleshed sweet potato flour: 5% Moringa leaf powder) competed favourably with the control sample (100% wheat) while sample OPS (45% wheat: 45% deep orange fleshed sweet potato flour: 10% Moringa leaf powder) was the least accepted by the panelists. There were also significant difference (p<0.05) in the sensory attributes of the biscuit samples. The proximate composition of the crackers biscuit samples ranged from 4.41:9.97% Crude protein, 1.89 -1.95% Ash content, 6.53-7.69% Moisture content, 4.26-5.15% Crude fat, 1.44-5.5% Crude fibre and 74.60-76.26% Carbohydrate content. The vitamin A content of the biscuit samples ranged from 16.69%-28.31%. Sample OPS (45% wheat: 45% deep orange fleshed sweet potato flour: 10% Moringa leaf powder) had the highest vitamin A content (28.3 1%) while sample ANZ (75% Whole wheat flour: 20% Deep orange fleshed sweet potato: 5% Moringa oleera leaf powder) had the lowest vitamin A content (16.69t/100mg). Sample OPS (45% wheat: 45% deep orange fleshed sweet potato flour: 10% Moringa leaf powder) was significantly different (p<O.OS) among other samples. The physical properties of the biscuit samples ranged from 27.23-27.53mm Diameter, 4.20-5.06cm Thickness, 5.67-6.09 spread ratio, 8.12-9.06g Weight, 70.78-85-80g Stacked weight, 0.97-1.37g break strength. The study revealed that biscuit of acceptable quality comparable to the control sample (100% wheat) could be obtained from sweet potato composite flour with moringa up to 30% substitution.