Production And Evaluation Of Biscuits From Composite Flour Of Walnut (Teiracarpidium Conophorum), African Yam Bean (Sphenostyiis Stenocarpa) And Wheat (Triticum Aestivum)

ABSTRACT

This research work was carried out to produce biscuits from composite flour of walnut. African yarn bean and wheat. Different proportions of the composite flour were used to produce walnut biscuit. The biscuits produced were evaluated for chemical composition. physical paninicters. total dietary fibre and sensory attributes. The biscuit samples had chemia1 composition ranging from 12.2 to 22.4% protein, 0.87 to 2.17% crude fibre. 7.08 to 8.04% moisture, I .04 to 3.13% ash, 10.0 to 26.6% fat. 40.7 to 67.6% carbohydrate, 409.3 to 488.3% caloric value. 6.12 to 13.9% sugar content. The sensory composition for the biscuit samples ranged from 5.30 to 7.85% taste. 6.10 to 7.50% aroma, 5.05 to 7.60% appearance. 6.30 to 7.75% crispiness. 5.55 to 7.85% general acceptability. The total dietary fibre composition ranged from 4.63 to 6.28%. The physical parameters ranged from 3.77 to 4.16% weight. 2.70 to 4.72% diameter. 4.43 to 5.68% spread ratio, 0.48 to 0.06% height, 1119.4 to 1380.'% break strength. The result obtained shows that biscuit made from 35% whole wheat, 60% walnut and 5% African Yam bean was the best accepted by the panelists. Thus, the composite hours could he used to maLe acceptable biscuit.