Physicochemical And Sensory Properties Of Biscuit Produced From Flour Blends Of Cooking Banana (Musa Candaba), Wheat (Triticum Aestivum) And Soybean (Glycine Max).

ABSTRACT

 Flour blends with different proportions were prepared from cooking banana (Musa cardaba), soybean (Glycine mar) and wheat (Triticum aestivum). The different sampies of the flour blends were used to produce cream crackers biscuits. The cream crackers biscuit samples produced were evaluated for proximate composition, sensory properties and physical properties. The result of the proximate composition of the biscuit samples ranged from 11.03 — 12.43% moisture, 0.75-1 .31% ash content, 0.11 -0.14% crude fibre, 4.13- 5.24% fat content, 5.31-6.78% protein content, 75.57-77.33% carbohydrate, and 365.27- 3 76.50% caloric value. The physical properties of the biscuit samples ranged from 9.46- 13.43g weight, 0.43-0.63cm height, 7.03-7.13cm diameter, 10.28-14.34cm spread ratio and 179.30-219.27g break strength. The sensory evaluation conducted on the cream crackers biscuit samples showed that the control sample 314 (lOo% whole wheat flour) was the most accepted by the panelists. However, samples 521(wheat: cooking banana: undehulled soybean flour (90:5:5)) and 225(wheat: cooking banana: dehulled soybean flour (85:10:5)) competed fhvourably with 100% whole wheat in terms of consumers acceptability