Production and Evaluation of Cream Crackers Biscuit from Composite Flour of Cocoyam, African Breadfruit and Wheat:- Onuma Nene O

ABSTRACT

 Flour blends with different proportions were prepared from red cocoyam (Xanthosoma sagittifolium (L) Schott), African breadfruit (Treculia africana) and whole wheat (Triticum aestivum), The different proportions of the flour blends were used to produce cream cracker biscuits. The different composite flour samples were evaJuated for proximate composition. functional properties and anti-nutritional composition. The sensory characteristics of the cream cracker biscuits were also determined using 100% whole wheat flour as the control sample. The biscuit samples had proximate composition ranging from 8.58-9.17% moisture content, 1.32 to 1.53% Ash, 1.19 to 1.36% Crude fibre 7.81 to 10.63% Fat, 8.15 to 9.28% Protein, 68.79 to 72.38% Carbohydrate and 393.85 to 407.51kcal for caJoric value. The physical composition of the biscuit samples ranged from 8.62-12.35g weight, 0.62-0.9cm height, 5.61-6.25cm diameter, 176.7.8-206.3 1g break strength and 6.81-10.16cm spread ratio. The anti nutritional component values of the biscuits ranged from 0.16 to 0.03% tannin, 0.91 to 0.01% phytate, 0.3 to 0.00% Alkaloid, 0.10 to 0.00% oxalate and 0.07 to 0.00 hydrogen cyanide. With regards to the biscuit samples, sample 200 (80% whole wheat 20% African breadfruit) was most accepted by the panelists while sample 600 (80% cocoyam: 20% African breadfruit) was the least accepted by the panelists.