Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends.
ABSTRACT
The production and quality evaluation
of biscuits from processed potato flour, coconut flour and African breadfruit flour
was studied. The flours were formulated into blends of varying proportions and
were used to produce the biscuits. The flours were analyzed for functional
properties while the biscuits were analyzed for proximate, physical,
anti-nutrient and sensory properties. The functional properties of the flour
ranged from 0.57 to 0.77g/ml (bulk density), 0.96 to 4.01% (foam capacity),
1.73m11g to 4.13m1/g (water absorption capacity), 39.51 to 49.02% (emulsion
capacity), 51.33°C to 77.00°C (gelation capacity), and 1.60 to 3.4 1% (oil
absorption capacity). The proximate composition of the biscuit samples ranged
from 11.77 to 16.50% (moisture content), 1.05 to 2.96% (ash content), 8.06 to
33.67% (fat content), 2.87 to 5.56% (crude fibre content), 7.71 to 10.62% (crude
protein content), 34.69 to 66.08% (carbohydrate content), and 367.72 to
473.27kca1 (energy value). The physical properties of the samples ranged from
6.07 to 7.72g (weight), 0.81 to 0.96cm (height), 3.91 to 4.53 cm (diameter),
4.38 to 5.64 (spread ratio) and 311.50g to 368.28g (break strength). The
anti-nutrient composition of tannin and phytate ranged from 0.13 to 0.92mg/bOg
and 0.02 to 0.09mg/bOg respectively. The sensory characteristics showed that
potato flour 30%: African breadfruit flour 30%: Coconut flour 40% with a rating
of 7 was liked moderately by the panelist in terms of general acceptability,
indicating that it is the most preferred biscuits.
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OKORO, J (2021). Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends.. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-quality-of-biscuit-produced-from-potato-ipomoea-batatas-l-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-flour-blends-7-2
JOY, OKORO. "Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends." Mouau.afribary.org. Mouau.afribary.org, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-quality-of-biscuit-produced-from-potato-ipomoea-batatas-l-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-flour-blends-7-2. Accessed 25 Nov. 2024.
JOY, OKORO. "Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends.". Mouau.afribary.org, Mouau.afribary.org, 05 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-quality-of-biscuit-produced-from-potato-ipomoea-batatas-l-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-flour-blends-7-2 >.
JOY, OKORO. "Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends." Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-quality-of-biscuit-produced-from-potato-ipomoea-batatas-l-african-breadfruit-treculia-africana-and-coconut-cocos-nucifera-flour-blends-7-2