Production and Evaluation of Digestive Biscuit From Composite Flour of Sorghum, Potato, Soybean and Wheat:- Udenkwo, Nkechi F

ABSTRACT

Digestive biscuit were developed from flours of wheat, potatoes, sorghum and soybean. Proximate composition, functional properties, mineral and vitamins of the composite flours were detennined. The study revealed that the digestive biscuit gave good nutritional qualities in terms of the parameters detennined. Digestive biscuits were produced from the composite flours and their physical and sensory properties were studied. The digestive biscuits gave good physical properties in terms of weight, height, diameter, spread ratio and break strength. The proximate composition of composite flour shows that there was a significant difference in their protein contents. Protein content is highest (26.40%) in 50:50 potato : soybean and lowest 15:87% of 60.20:20 wheat : potato : soybean. Moisture content was highest 11.29% in 70:30 sorghum : soybean and lowest 9.46% in 50:50 wheat : soybean. Dry matter contents of the composite flour samples were generally high ranging from 85-53 and 90-- 54%. 50:50 potato : soybean had the highest ash content 19.18% and lowest 2.98% in 50:50 wheat : sorghum. Fiber ranges from 3.76% - 2.36%. Fat was highest 9.45% in 50:50 potato: soybean and lowest 4.17% in blends of 60:20:20 wheat : potato : soybean. The functional properties of the composite flour were with varying degrees of differences loose bulk density ranges from 0.328g to 0.398g/cm. mineral content of the composite flour was determined, potassium ranges from 0.06 to 0.19%, phosphorus ranges 0.15% to 0.54%. calcium was highest 0.14% in 60:40 potato: soybean and lowest 0.016% in 50:20:30 wheat : sorghum : soybean. The vitamin content of the composite flour was determined, thiamine content ranges from 0.024% to 0.052%. Vitamin C was highest 6,755% in 60:40 potato : soybean and lowest in 50.20:30 wheat : sorghum : soybean. Vitamin B, and niacin was also determined. The proximate composition of the digestive biscuit was determined. Protein was highest 11.76% in biscuit produced from 50:50 potato : soybean and lowest in l 0:60:30 wheat " sorghum : soybean. Ash ranges from l .41 %- 1.62%, fiber 1.26% - 1.485 and fat 8.31% - 10.31. the digestive biscuit physical properties such as spread ratio, weight, height and break strength was determined. Digestive biscuit produced from 50:30:20 potato : sorghum : soybean ranked the best in sensory evaluation conducted by the panelist.