Production And Evaluation Of Fibre Biscuit From Composite Flours Of Wheat (Triticum Aestivum), Pumpkin (Cucurbita Maxima) And Coconut Grits.

ABSTRACT

Flour blends were produced from Whole wheat, Cucurbita seed, Cucurbita pulp and Coconut grits at different proportions. The composite flours were used to bake fibre biscuits. The biscuit samples had proximate compositions ranging from 7.16-8.24% moisture, 1.54-1.65% ash, 1.42- 1.52% crude fibre, 11.67-15.90% fat, 10.66-12.86% protein, 91.34-92.84 % dry matter, and 60.66- 67.43% carbohydrate. The results obtained from the physical parameters ranged from 11.65-17.90g weight, 4.97-5.52cm diameter, 0.55-0.61cm height, 7.60-9.70% spread ratio, 162.10-190.23 break strength. The results of the dietary fibre ranged from 1.19-1.52% insoluble dietary fibre, 0.24-0.87% soluble fiber, 1.43-2.39% total dietary fibre. Vitamin A content of the biscuit samples ranged from 4.76-8.73j.tg/retinol. From the sensory evaluation, it was observed that biscuit produced from 100% whole wheat flour (control) ranked the highest. However, samples 813 (90% whole wheat: 5% Cucurbita seed: 5% Cucurbita pulp) competed favourably with the control. From this results, it was observed that samples 813 and 506(90% whole wheat: 5% Cucurbita seed: 5% Cucurbita pulp) and (85% whole wheat: 10% Cucurbita seed: 5% Coconut grits) had the highest protein content. Curcubita seed and pulp are rich sources of vital nutrients therefore should be incorporated in infant food and diabetic food formulation.