Production And Evaluation Of Biscuits From Composite Flours Of Yellow Flesh Cassava Manihot Esculenta), Pigeon Pea (Cajanus Cajan) And Wheat Flour (Tricum Aestium)

ABSTRACT

Biscuits were produced from composite flours of yellow flesh cassava (Manihot esculenta), pigeon pea (Cajanus cajan) at different levels of substitution. The proximate composition, vitamin A content, physical parameters and sensory attributes of the biscuit samples were determined. The biscuit samples had proximate composition ranging from 7.29 to 9.50% of protein, 11.58 to 15.29% ether extract, 1.38 to 1.56% fibre content, 1.45 to 1.70% ash content, 92.92 to 94.11% dry matter, 5.89 to 7.08% moisture content, 66.15 to 7 1.36% carbohydrate, vitamin A content ranging from 0.86 to 2.66.tg retinol, the physical characteristics ranging from 3.54 to 3.82g of weight, 0..49 to 0.5 8cm of height, 2.53 to 2.62cm diameter, 4.41 to 7.07 colour, 5.40 to 6.73 aroma, 6..13 to 6..63 crispness, 5..53 to 6.67 texture, 5.67 to 7.00 taste, 5.60 to 7.07 general acceptability. Sample 101 (10% wheat flour: 80% cassava flour: 10% pigeon pea flour) was found to be the most acceptable and compared favourably with the control.