"Effect of Plantain Peel and Carrot Powder Addition on the Quality Attributes of Wheat Biscuit:- Ebeh, Chinaza C

ABSTRACT

This work was carried out to produce high quality wheat biscuits fortified with carrot powder and plantain peel powder in the ratio of 18:0, 12:0, 12:9. 9:6 and 6:3, respectively. 100% wheat flour was used as the control. The biscuit samples were analyzed for proximate, vitamin, phytochemical, physical, antioxidant activity, dietary fibre, resistant starch and sensory properties. The moisture content of the experimental biscuits ranged 6.58% to 7.78%. The experimental biscuit had high fibre content ranged from 1.93% to 2.8% when compared to the control (1.23%). The control contained lower content of B-carotene at (1.37%) compared to the experimental biscuits ranging from 1.63% to 1.97%. The experimental biscuits had higher content of vitamin C, Flavonoids and Phytate ranging from 11.23% to 11.36%, 0.78% to 0.86% and 0.17% to 0.43%, respectively compared to the control at (11.21%), (0.71%) and (0.02%), respectively. The control had the least value of DPPH at (5.97%) while the experimental biscuits had values ranged from 6.43% to 7.29%. The FRAP and TBA values of the experimental biscuits ranged from 1.26% to 2.02% and 0.39% to 0.42%, respectively compared to the control at (1.37%) and (0.36%), respectively. The soluble dietary fibre, insoluble dietary fibre and total dietary fibre of the experimental biscuits ranged from 0.64% to 2.72%, 2.07% to 5.455% and 2.71% to 8.17%, respectively compared to the control at (0.56%), (1.93%) and (2.49%), respectively. The resistant starch of the experimental biscuits ranged from 11.87% to 12.15% compared to the control at (11.85%). The appearance of the control had the highest score of (8%) while the experimental biscuits ranged from (5.5% - 7.7%). The taste and general acceptability of the experimental biscuits ranged from (5.8% - 7.6%) and (6.4% - 7.5%) respectively while the control at (7.9%) and (8.4%) respectively. From this research, both carrot powders and plantain peel should be encouraged to be used to fortify commercial biscuits and other baked goods in Nigeria. Further researches on composition, phytochemical and antioxidant properties of carrot powder and plantain peel powder of various varieties should be investigated.