Assessment Of Chemical And Sensory Properties Of Biscuit Enriched With Bambara Nut Using Date Nut As Sugar Substitute:- Emeka, Roseline I

ABSTRACT

Chemical and sensory properties of biscuit enriched with bambara nut using date nut as sugar substitute was assessed. Biscuit was produced from different flour blends (100:0, 0: I 00, 90: 10, 80.20, 70:30 and 60:40) of wheat and bambara nut. Biscuit made with I 00% wheat flour served as the control. Proximate composition, physical properties, mineral content and sensory properties of the biscuits were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22). The proximate composition of the biscuit ranged from 6.54 to 7.85 %, 10.61 to 14.88 %, 1.35 to 2.22 %, I 0.42 to 12.63 %, I 0.42 to 12.63 %, 0.56 to I. 77 %, 58.42 to 65.80 % and 414.86 to 421. 76 Kcal/I 00g for moisture content, crude protein, crude fibre, fat, ash, carbohydrate and energy value, respectively. The physical properties of the biscuit ranged from 13.32 to 17.87 g, 4.05 to 6.34 cm, 8.93 to 13.45, 0.33 to 0.44 mm, 1.07 to 3.68 cm and 1.03 to 3.52 Kg for weight, diameter, spread ratio, thickness, height and break strength, respectively. The result of mineral analysis showed that the biscuit had 2.07 to 9.95 mg/l00g calcium, 3.04 to 7.91 mg/l00g magnesium, 5.64 to 10.92 mg/I00g phosphorus, 2.65 to 8.87 mg/I 00g potassium and 1.05 to 1.57 mg/100g zinc. The mean score for sensory properties of the biscuit varied in taste (3.60 to 6.60), aroma (4.95 to 6.85), texture (4.65 to 6.60), colour (5.45 to 7.50) and general acceptability (4.70 to 7.40) .. with biscuit processed with 70 % wheat and 30 % bambara nut flour blends having the highest rating.