Production And Evaluation Of Assorted Biscuits From Cocoyam (Xanthosoma Maffa) And African Yam Bean (Sphenostylis Stenocarpa) Flour Blends

ABSTRACT

Flours blends from cocoyam (Xanthosoma maffa) and African yam bean (Sphenostylis stenocarpa) at different proportions were used in the production of cookies. The cocoyam flour was evaluated for anti-nutritional composition; and composite flours were evaluated for proximate compositions and functional properties. The sensory characteristics and physical properties of the biscuits produced were also determined. The flour blends had proximate compositions ranging from 4.39% to 4.50% moisture, 1.62% to 1.73% ash, 10.39% to 11.48% crude fibre, 5.61% to 6.03% ether extract, 18.13% to 21.10% crude fibre, 55.10% to 59.10% carbohydrate. The composite flour sample had functional properties ranging from 0.32g/ml to 0.41g/ml bulk density, 85°C to 88°C gelatinization temperature. Emulsification capacity and stability of the flours blends were 26.l7ml/g to 27.50m1/g and 17.17m1/g to 18.8mllg. The oil absorption and water absorption capacity of the flour samples ranged from 0.82m1/g to I .28m1/g and 1 .46m1/g to 1 .6Oml/g. The results obtained from sensory evaluation of the cookie samples showed that sample 312 (70% cocoyam: 30% AYB) and sample 316 (50% cocoyam: 50% AYB) were generally accepted. The biscuits had physical properties of 17.16g to 20.63g weight, 0.57cm to 0.62cm height, 6.18cm to 6.31cm diameter, 4.32cm to 4.35cm length, 0.48mm to 0.54mm thickness, and 11.64 to 12.95 spread ratios.