Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour.

ABSTRACT

Flour blends with different proportions were prepared from African yam bean (Sphenoslylis stenocarpa), and Wheat (Triticum aestivurn). The African yam bean/wheat flour was mixed in the ratio: 100:0%, 75:25%, 50:50%, 25:75%, and 0: 100% respectively and used to produce biscuits. The different composite flour samples were evaluated for proximate composition, functional properties, and anti-nutritional composition. The sensory characteristics of the biscuits were also determined using 100% wheat flour as the control sample. The biscuit samples had proximate composition ranging from 6.35 — 11.45% Moisture content, 0.48 to 4.2 1% Ash, 0.88 to 2.28% Crude fibre, 12.75 to 22.0% Protein, 1.43 to2.34% Crude fat, 63.30 to 73.01% Carbohydrate. The functional properties of the biscuit samples ranges from 0.53 to 0.71g/ml Bulk density, 14.70 to 20.40% Water absorption capacity, 0.60 to 11.8 1% Oil absorption capacity, 5.52 to 43.21% Foam capacity, 64.00 to 190.00 seconds Wettability, 6.01 to 15.37% Gelation capacity and 15.10 to 52.10% Emulsion capacity. The anti-nutritional composition of the biscuit samples ranges from 106,40 to 191.20mg/bOg Trypsin inhibitor, 1.69 to 74.40mg/bOg Phytic acid and 0.08 to 0.45mg/bOg Tannins. Sensory evaluation results showed that all the biscuit samples had high rating for all evaluated attributes. The 75:25% and 50:50% of AYBF supplementation compared favourably with control (100% WF). Biscuits from other substitution levels were generally acceptable as they were neither liked nor disliked by the panelists.