Effect Of Inclusion Of Pumpkin (Cucurbita Maxima) Pulp Flour On High Fiber Biscuits Produced From Whole Wheat And Soybean Flour Blends:-Esobe, Ugondu

ABSTRACT

The effect of inclusion of pumpkin (Cucurbita maxima') pulp flour on the high fiber biscuit produced from whole wheat and soybean flour blend was studied. The composite flour blend of whole wheat: pumpkin pulp: soybean for production of biscuit was in the ratio 100:0:0%, 90:10:0%, 80:15:5%, 75:18:7%, 70:20:10% and 60:25:15% of whole wheat flour .pumpkin flour and soybean flour respectively. The sample were coded respectively 606, 101, 202, 303, 404, and 505. Sample 606 served as control. The functional characteristics ofthe composite flour were determined. The physicochemical properties and sensory quality of the biscuits samples were evaluated. The result obtained showed increased in carotene content with increase in pumpkin pulp flour. On the functional properties of the composite flour from sample 606 to 505, Bulk density increase from 0.73 g/ml to 0.87 g/ml; Water absorption capacity increase from 2.02 g/ml to 2.40 g/ml, Wettability also increases from 2.01 g/sec to 2.54 g/sec while Oil absorption capacity decreases from 1.75 g/ml to 1.45 g/ml. On the biscuits sample 101 had the lowest volume (9.76 cm3) and lowest weight 7.72 g. Sample 202 had the highest volume (14.70 cm3), Break strength (11.28), diameter (5.58 mm) and thickness (1.00 mm), sample 505 had the lowest diameter (4.21 mm) and thickness (0.48 mm). For the proximate analysis, crude protein, fat, crude fiber, ash and energy value increased with increase in pumpkin pulp flour and soybean flour. Dry matter and Energy value showed that sample 606 had the lowest value of 88.31 and 351.39 while sample 202 had the highest value of 92.89 and 366.33% respectively. Sample 202 had the lowest moisture content of 7.11% while sample 606 had the highest moisture content of 11.68%, crude protein was highest in sample 505 (15.02%) and lowest in sample 101 (10.55%), carbohydrate was highest on sample 606 and lowest on sample 505. In the sensory attribute, Sample 202 was the most general accepted while sample 606 was the least generally accepted.