ABSTRACT

The study was undertaken to assess the production and quality evaluation of biscuits from composite flours of pearl millet, sorghum, and wheat. Pearl millet and sorghum flours were produced from whole peal millet and sorghum grains (red and white cultivars) and then incorporated at 5%, 20%, 50%, and 80% levels in wheat flour. Functional properties of the composite flours were determined. Bulk density and wettability of the composite flours significantly (p<0.05) decreased (from 0.61−0.46 and 70.00−63.00 respectively), while geletation temperature, water absorption, oil absorption, emulsion and foaming capacities, and swelling index significantly (p<0.05) increased (from 68.67−92.33, 1.67−2.37, 1.30−1.96, 8.56−35.03, and 1.11−1.42 respectively). Biscuits were prepared from the composite flour samples (including 100% wheat, 100% pearl millet, and 100% sorghum flours). The weight, spread ratio, spread factor, and break strength of the biscuits significantly (p<0.05) increased and were in the range of 11.86−19.84g, 4.08−9.67, 60.43−143.15%, and 73−137g respectively. The results of the proximate analyses (%) of the composite flour biscuits show that moisture, ash, crude fiber, protein, and fat contents significantly (p<0.05) increased with increasing levels of pearl millet and sorghum flours substitution and were in the range of 4.79−5.17, 4.00−4.35, 1.67−2.71, 6.00−6.77, and 22.44−22.55 respectively, while the carbohydrate content significantly (p<0.05) decreased from 60.51−5.47. The B1, B2, and B3 contents of the biscuits significantly (p<0.05) increased and were in the range of 0.162−0.196, 0.039−0.051, 0.917−1.107 mg/100g respectively, but there was no significant (p>0.05) increase in the Vitamin A content (317−320.77mg/100g). The phytate content of the biscuits significantly (p<0.05) increased with increasing levels of pearl millet and sorghum flours substitution and was in the range of 0.060–0.08mg/100g, whereas there were no detectable levels of HCN, alkaloid, and tannin found in the biscuits. Ca, K, and Na contents significantly (p<0.05) increased (from 16.70−34.07, 149.83−221.00, 9.02−11.96 mg/100g respectively), while Mg and P significantly (p<0.05) decreased (from 55.97−34.83 and 184.25−131.17 respectively). The biscuits produced from the composite flours were organoleptically acceptable and compared favourably with the control; however, BWR80 (biscuits produced from a composite of 20% wheat flour and 80 % red sorghum flour) gave nutrient-rich biscuits with a significantly (p<0.05) higher protein content, with desirable physical characteristics; its utilization may be nutritionally beneficial to consumers.