Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera).
ABSTRACT
Composite biscuits were made by supplementing wheat flour
with African breadfruit (ABF) and coconut flours after the African breadfruit
was dehulled, cleaned and sorted, washed, ovendried, milled and sieved while
the coconut meat was removed, grated, blended, dewatered, ovendried and milled.
The flours were then used at various ratios of Wheat/ABF/Coconut 100:0:0,
90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25, 40:30:30. The 100% wheat
biscuit served as the control. The functional properties of the flour blends,
proximate composition, physical and sensory evaluation of the biscuit samples
were evaluated. The biscuit samples had proximate composition ranging from 0.81
to 1.52% for moisture content, 2.01 to 4.64% for ash, 5.06 to 13.20% for crude
fibre, 6.09 to 9.20% for protein, 5.63 tol3.50% fat, 61.46 to77.11%
carbohydrate and 381.16 to 399.72% for caloric value. The functional properties
ranged from 0.35 to 0.5lmlgl for bulk density, 1.42 to 3.43% for water
absorption capacity, 1.50 to 2.01% for oil absorption capacity, 8.00 to 117.50
seconds for wettability, 1.03 to 1.35% for swelling index, 2.33 to 10.86%
emulsification. Sensory result ranged from 4.24 to 7.28 for taste, 5.80 to 7.04
for appearance, 5.72 to 7.24 for texture, 5.28 to 7.00 for aroma and 5.32 to
7.68 for general acceptability while the physical analysis ranged from 0.72 to
0.76cm for height, 9.44 to 16.44g for weight, 3.26 to 3.36mm for diameter, 2.16
to 2.32 for spread ratio and 137.50 to 105.50g for breakstrength.
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OSUJI, E (2021). Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera).. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fibre-biscuit-from-flour-blends-of-wheat-triticum-aestivum-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-7-2
EUPHEMIA, OSUJI. "Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera)." Mouau.afribary.org. Mouau.afribary.org, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fibre-biscuit-from-flour-blends-of-wheat-triticum-aestivum-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-7-2. Accessed 25 Nov. 2024.
EUPHEMIA, OSUJI. "Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera).". Mouau.afribary.org, Mouau.afribary.org, 06 Dec. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fibre-biscuit-from-flour-blends-of-wheat-triticum-aestivum-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-7-2 >.
EUPHEMIA, OSUJI. "Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera)." Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fibre-biscuit-from-flour-blends-of-wheat-triticum-aestivum-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-7-2