Physicochemical Properties Of Biscuits Produced From Flour Blends Of Wheat, Acha And Ripe Banana Peel Flours:- Edigbo, Chinemerem A

ABSTRACT

The aim ofthis research was to assess the physicochemical properties ofthese biscuits and determine how different flour combinations affect their overall quality. For this study, composite flours were produced from varying ratios of wheat, acha, and ripe banana peel. For the biscuits, the creaming method was used. The following analysis were conducted on the samples, proximate composition, mineral content, and other physical and sensory characteristics ofthe final products. From the result ofthe analysis, it was observed that the WAR8 sample (50% acha and 50% ripe banana peel flour) exhibited the highest mineral content, including calcium and crude fiber, which are vital for digestive and skeletal health. Also, the WAR7 sample (50/50 blend of wheat and acha flour) had the highest protein content. The research successfully demonstrates that biscuits with superior nutritional qualities can be produced by incorporating underutilized local crops like acha and agricultural by-products like ripe banana peels. This innovative approach offers a path toward developing healthier food options while simultaneously promoting sustainable food systems and reducing waste. It is recommended that food manufacturers and nutritionists consider these findings to create new, health-oriented products that support food security and cater to diverse dietary needs.