ABSTRACT

Flour blends were prepared from sprouted and unsprouted pigeon pea (Cajunus Cajan), sorghum (Sorghum bico/or) and wheat (Triticum aestirum) at different proportions to produce shortbread biscuit. The composite flour were evaluated for functional properties and anti-nutritional 4 compositions. The shortbread biscuits were evaluated for proximate composition, anti-nutritional composition and vitamins. The sensory characteristics of the shortbread biscuits were also determined using 100% wheat flour as the control sample. The blends have functional properties ranged from 1.80 - 2.02m1/g water absorption capacity 1.86 - 2.loml/g oil absorption capacity, 0.70 - 0.93 g!ml Bulk density. Foam capacity and foam stability of the flour blends were 20.70 - 32.32% and 64.14 - 83.59% respectively, 32.34- 61.27% emulsification capacity 51.50 - 67.50°c gelatinization temperature, 71.65 - 187secs Wettability. The anti-nutritional factors levels of the flour ranged from 0.09 - 0.41 mg/bOg, 1.22 - 1.61 mg/bOg, 0.22 - 0.36mg/bOg and 0.14 - 0.49mg/bOg for tannin, flavonoid, alkaloid and saponin respectively. The shortbread biscuit had proximate composition ranged from 6.56- 8.08%, 1.11 - 1.82% 3.84- 5.04%, 9.81 - 12.98%, 0.47- 1.04%, 88.44-98.53%, 72.37-77.52 and 380.11 - 386.98kca1 for moisture, ash, fat, crude protein, crude fibre, dry matter, carbohydrate and energy value respectively. The anti-nutritional composition value of the shortbread biscuit ranged from 0.08 - 0.28mg/bOg, 1.04 - 1.29mg/lOOg, 0.05 - 0.19mg/bOg and 0.08 - 0.15 for tannin, flavonoid, alkaloid and saponin. The vitamins content of the shortbread biscuit ranged from 0.61 - 3.56j.tg, 0.26 - 0.36mg/bOg, 0.30 - 0.40mg/lOOg, 0.92 - 2.73mg/bOg and 16.29 - 56.83mg/bOg, for vitamin A, Thiamine, Riboflavin, Niacin and ascorbic acid respectively. The result obtained from the sensory evaluation of the shortbread biscuits showed that sample 201, 202,601 and 602 competed reasonably with the control 101 while sample 401 and 402 (4 days sprouting of wheat 85 and 80: pigeon pea 10 and 15: sorghum 5 and 5 respectively) was the least preferred by the panelist.