Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E

ABSTRACT

This study evaluated the chemical and organoleptic properties of biscuit produced from acha, broad-leaf pumpkin pulp and moringa leaf flour. Wholesome acha, broad-leaf pumpkin pulp and moringa leaf were procured and processed into flours. The acha, broad-leaf pumpkin pulp and moringa leaf were formulated into 5 blends while 100 % acha flour served as control. Biscuit were produced from the blends. The phytochemical of the flour blends were analysed while mineral, vitamins, phytonutrient and sensory characteristics of the biscuits were assessed. The statistical analysis were carried out using one-way ANOVA at 95 % confidence level. The phytonutrient composition composition ofthe flour blend ranged from 0.32 to 0.60 mg/200 g, 1.21 to 1.53 mg/100 g, 2.78 to 3.06 mg/100 g, 0.07 to 0.53 mg/200 g for alkaloid, flavonoid, phenol and steroid, respectively. The vitamin composition ranged from 4.69 to 38.94 mg/100 g and 0.52 to 1.46 mg/100 g for pro vitamin A and vitamin C, respectively. The phytonutrient composition of the biscuit ranged from 0.14 to 0.48 mg/100 g, 0.33 to 0.77 mg/100 g and 0.03 to 0.31 mg/100 g for alkaloid, flavonoid, phenol and steroid, respectively. Sensory analysis revealed that 100 % acha flour biscuit posses better organoleptic characteristics. Production of biscuit from blends of acha, broad-leaf pumpkin pulp and moringa leaf Hours improved the nutrient composition with acceptable phytonutrient limit which can be optimized for value addition