Evaluation of the effect of orange mesocarp addition on micronutrient composition, fibre profile, physical· and sensory properties of wheat-maize biscuits:- Iwuala, Tophila

ABSTRACT

 The micronutrient compositions, fibre profile, physical and sensory properties of wheat-maize fortified orange pulp composite biscuits were investigated. The wheat flour (WF) was blended with maize flour (MF) fortified with orange pulp powder (OPP) in the ratios of TII = I 00:0:0, Tl2 = 70.30.3, TI3 = 70:30:6, TI4 = 70:30:7, TIS = 70.30:12, TI6 = 70:30: 15 and were used for the production of biscuits. The composite. flour was evaluated for the functional properties and was revealed the bulk density, water absorption capacity, oil absorption capacity and hydrophilic were significantly different (p<0.05) ranging from (0.80-0.96%), (2.67-3.10%), (2.30-3.57%) and (0.89-1.47%) respectively among the samples. The biscuits produced were evaluated for proximate composition, vitamin and phytochemical, physical, fibre profile, antioxidant and sensory properties using standard analytical methods. The proximate composition of the biscuits showed that the protein, fat, ash and crude fibre contents of the samples decreased significantly (p>0.05) with decreasing level of maize flour fortified with orange pulp powder while carbohydrate increased. The vitamin and phytochemical properties of the samples revealed that vitamin A, vitamin C, flavonoid and phytate contents of the biscuits ranged from 0. 1 7±0.02-90.62±0.04 IU/ml, 0.03±0.01-2.35±0.02 mg/ I 0Og, 0.72-0.79% and 0.13-0.23% respectively. The MB I (wheat flour biscuits) had the least and the biscuit samples with 30% maize flour and 15 % orange pulp powder fortified substitution had the highest values. Dietary fibre profile and antioxidant properties were significantly different (p<0.05) among the biscuit samples. The sensory properties of the biscuits samples also showed that the level of likeness of the sensory attributes: colour, taste, aroma, texture and overall acceptability reduced with increasing substitution of maize flour fortified with orange pulp powder. The micronutrient composition and sensory qualities of wheat-maize biscuits fortified with orange mesocarp addition observed revealed that maize flour fortified with orange pulp powder could be used as a partial replacement for wheat flour at the levels of 10 to 50% in the production of biscuits.