Quality Assessment Of Biscuits Produced From Wheat-Aerial Yam-Plantain Flour Blends

ABSTRACT

Composite flour from wheat, aerial yam and plantain were used to produce biscuits which were subjected to sensory evaluation by semi -trained panelist, consisting of both staffs and student of the department of food science and technology of Michael Okpara University of Agriculture. Umudike. Abia state. This composite flour blends were analyzed for functional properties while the biscuit samples were subjected to proximate, minerals, and anti-nutrient analysis. The results obtained indicated that for proximate, the Biscuits ranged from7.24% to 10.65% moisture. 1.43% to 2.61% ash. 2.21% to 3.56% fat. 1.74% to 2.12% fiber. 10.26% to 12.02% protein and 70.49% to 75.23% carbohydrate. Mineral content of the samples ranging from 4.46mg/100g to S .96mg/100g iron. 360.50mg/100g to 400.50mg/100g potassium. 137.50mg/100g to 152.10mg/100g magnesium. and 3.21 mg/I 00g to 6.54mg/100g sodium. Residual anti-nutrient in the biscuit sample ranged from 0.09 mg/100g to 0.33 mg/100g saponin. 0.06 mg/100g to 0.20 mg/100g alkaloids. 0.24g/100g to 0.47 mg/100g phenol. and 0.18 mg/100g to 0.37 mg/100g tannin. The functional properties of the flour show some significant (p.U.U5) difference when compared to wheat Flour. The sensory evaluation scores from the panelist indicated that sample 506(50:25:25) was the most preferred.