ABSTRACT

This study was aimed at evaluating mung bean starch residue and their composite biscuit with wheat blends. The effect of alkali, cold and hot water treatment on green and brown varieties of mung bean starch residue was also studied. The result of the anti-nutrient showed that hot water treatment increased the saponin, alkaloid, flavonoid and phytate level but decreased the oxalate level of the various samples. The anti-nutrient mean values ranged from 0.70 to 0.93mg/lOOg Oxalate, 0.03 to 0.13mg/bOg phytate, 6.02 to 9.82mg/bOg Tannin, 0.04mg/bOg to 0.16mg/bog saponin 1.30 to 1.78 mg/bOg Flavonoid, and 0.12mg/bOg to 0.61 mg/bOg Alkanoid. The result of the vitamin composition showed that, cold water treated samples retained higher vitamins and these ranged from 5.44 to 8.62mg/bOg pro vitamin A (B-caroten), 0.20 to 0.29mg/bOg pro vitamin E (tocopherol), and 1.93 to 2.82mg/bOg Vitamin C. There were significant differences (P

<0.05) in the proximate composition of the various biscuit samples. The proximate mean values ranged from 88.20 to 91.5 1% dry matter, 8.20 to 11.80% moisture, 8.81 to 11.06% protein 12.17 to 17.05% fat, 1.74 to 3.66% fiber, 1.23 to 1.69% ash, 56.54 to 65.40% carbohydrate and 415.45 to 429.73% energy. The biscuit samples also showed significant differences (P><0.05) in the physical properties and vitamin composition. The result of the sensory evaluation showed that, the sensory mean values ranged from 8.10 to 5.60 appearance, 8.05 to 5.65 texture, 8.40 to 5.40 taste, 8.15 to 5 70 aroma, 8.45 to 5.75 general acceptability. The result also showed that, up to 15% of mung bean starch residue can be blended with wheat flour to produce a digestive biscuit without affecting the general acceptability of the product. This study revealed that mung bean starch residue can be blended with wheat flour to produce a generally accepted biscuit product with high level of nutrient. >