ABSTRACT
Biscuit were
developed from flours of wheat, potatoes, sorghum and soybean. Proximate
composition, functional properties, mineral and vitamins ofthe composite flours
were determined. The study revealed that the digestive biscuit gave good
nutritional qualities in terms of the parameters determined. Digestive biscuits
were produced from the composite flours and their physical and sensory
properties were studied. The digestive biscuits gave good physical properties
in terms of weight, height, diameter, spread ratio and break strength. The
proximate composition of composite flour shows that there was a significant
difference in their protein contents. Protein content is highest (26.40%) in
50:50 potato : soybean and lowest 15:87% of 60:20:20 wheat : potato : soybean.
Moisture content was highest 11.29% in 70:30 sorghum : soybean and lowest 9.46%
in 50:50 wheat: soybean. Dry matter contents ofthe composite flour samples were
generally high ranging from 85-53 and 90 - 54%. 50:50 potato : soybean had the
highest ash content 19.18% and lowest 2.98% in 50:50 wheat : sorghum. Fiber
ranges from 3.76% - 2.36%. Fat was highest 9.45% in 50:50 potato : soybean and
lowest 4.17% in blends of 60:20:20 wheat : potato : soybean. The functional
properties of the composite flour were with varying degrees of differences
loose bulk density ranges from 0.328g to 0.398g/cm. mineral content of the
composite flour was determined, potassium ranges from 0.06 to 0.19%, phosphorus
ranges 0.15% to 0.54%. calcium was highest 0.14% in 60.40 potato . soybean and lowest
0.016% in 50:20:30 wheat : sorghum : soybean. The vitamin content of the
composite flour was determined, thiamine content ranges from 0.024% to 0.052%.
Vitamin C was highest 6.755% in 60:40 potato : soybean and lowest in 50:20:30
wheat: sorghum : soybean. Vitamin Bi and niacin was also determined. The
proximate composition of the digestive biscuit was determined. Protein was
highest 11.76% in biscuit produced from 50:50 potato : soybean and lowest in
10:60:30 wheat “ sorghum : soybean. Ash ranges from 1.41% - 1.62%, fiber 1.26%
- 1.485 and fat 8.31% - 10.31. the digestive biscuit physical properties such
as spread ratio, weight, height and break strength was determined. Digestive
biscuit produced from 50:30:20 potato : sorghum : soybean ranked the best in
sensory evaluation conducted by the panelist.
MICHAEL, U (2024). Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F. Mouau.afribary.org: Retrieved Nov 13, 2024, from https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2
UNIVERSITY, MICHAEL. "Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F" Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2. Accessed 13 Nov. 2024.
UNIVERSITY, MICHAEL. "Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 13 Nov. 2024. < https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2 >.
UNIVERSITY, MICHAEL. "Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F" Mouau.afribary.org (2024). Accessed 13 Nov. 2024. https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2