ABSTRACT

This study determined the proximate, phytochemical and sensory properties of biscuits made from flour blends of Hungry rice and boiled fluted pumpkin seeds. Experimental design was used for this study. Biscuits were processed from varying blends (100:0,0:100,$0:20,60:40.40:60 and 20:80) ofHungry rice flour and fluted pumpkin seeds flour. Biscuit produced from 100% Hungry rice flour and 100% fluted pumpkin seeds flour served as Reference samples. The proximate composition, phytochemical content and sensory properties ofthe biscuits were evaluated using standard laboratory methodologies. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using > Statistical Product of Service Solution (Version 22.0) to compare between the mean values  while treatment means was separated using Duncan multiple range test at 95% confidence  level (p<0.05). The proximate composition ofthe biscuit samples showed that increase in proportion of fluted pumpkin seeds flour resulted to a significant increase in moisture Content (8.38 to 9.75%), crude protein (14.62 to 30.23 %), crude fibre (0.79 to 0.98%), ash : (1.95 to 2.49%) and energy value (423.98 to 483.99 Kcal/lOOg) ofthe biscuit with BFFP having the highest values whereas the carbohydrate content of the biscuit samples  decreased (64.47 to 28.97%) with BFHFP4 having the highest value. The result of  phytochemical constituents showed that increase in proportion of fluted pumpkin seeds flour resulted to improvement in flavonoid (0.03 to 0.87 mg/lOOg), saponin (0.07 to 0.42 pig/lOOg). alkaloid (0.05 to 0.32 mg/lOOg) and steroid content (0.12 to 0.44 mg/lOOg) of the biscuit samples with BFFP having the highest values. The result ofsensory properties showed that BFFP had the highest mean score of appearance (7.85), texture (7.20), aroma (6.80) and general acceptability (7.30) whereas the highest mean score oftaste (6.55) was <i)btained in BFHFP4. Production of biscuits with Hungry rice grains and fluted pumpkin seeds composite flours may increase the economic value ofthe crops and equally increase (he nutrient intake of the consumers. The biscuit samples processed in this study is Recommended to individuals who do not tolerate gluten which is inherent in biscuits madefrom wheat flour.