ABSTRACT

This study evaluated the vitamin, minerals and sensory properties of biscuits made from blends of Hungry rice and fluted pumpkin seeds. Experimental design was used for this study. Biscuit was processed from different flour blends (100:0, 0:100, 90:10, 70:30, 50:50 and 30:70) of Hungry rice and fluted pumpkin seeds, respectively. Biscuits processed from 100% Hungry rice flour and 100% fluted pumpkin seeds flour served as the reference samples. The mineral, vitamin and sensory properties of the biscuit samples were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 21.0). It was observed that there were significant differences (p<0.05) among the minerals, vitamins and sensory properties of the biscuit. The result of mineral content showed that increase in the proportion of fluted pumpkin seeds flour resulted in significant increase in calcium, magnesium, potassium and phosphorus content of the biscuit samples with BFP (Biscuit processed from 100% fluted pumpkin seeds flour) having the highest value followed by BFPH4 (Biscuit produced from 30% Hungry rice flour and 70% Fluted pumpkin seeds flour). The result on vitamin content also showed that increase in the proportion of fluted pumpkin seeds flour resulted in significant increase in pro-vitamin A, vitamin B1, B2 and C whereas vitamin B3 decreased. In terms of vitamin B1, B2 and C, BFP had the highest values followed by BFPH4 whereas result of vitamin B3 showed that BHR (Biscuit produced from Hungry rice flour) had the highest value followed by BFPH1 (Biscuit produced from 90% Hungry rice flour and 10% Fluted pumpkin seeds flour). The result of sensory evaluation indicated that apart from BFP and BFPH4, the sensory attributes of all the biscuit samples were liked by the panelists with BHR (Biscuit produced from Hungry rice flour) having the highest mean scores followed by BFPH1. It can be deduced that nutritious and acceptable biscuit can be processed from flour blends of Hungry rice and fluted pumpkin seeds. Further study should be carried out on the anti-nutrient content of the biscuits produced from composite flour of Hungry rice and fluted pumpkin seeds.