Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends.

ABSTRACT

The production and quality evaluation of biscuits from processed potato flour, coconut flour and African breadfruit flour was studied. The flours were formulated into blends of varying proportions and were used to produce the biscuits. The flours were analyzed for functional properties while the biscuits were analyzed for proximate, physical, anti-nutrient and sensory properties. The functional properties of the flour ranged from 0.57 to 0.77g/ml (bulk density), 0.96 to 4.01% (foam capacity), 1.73m11g to 4.13m1/g (water absorption capacity), 39.51 to 49.02% (emulsion capacity), 51.33°C to 77.00°C (gelation capacity), and 1.60 to 3.4 1% (oil absorption capacity). The proximate composition of the biscuit samples ranged from 11.77 to 16.50% (moisture content), 1.05 to 2.96% (ash content), 8.06 to 33.67% (fat content), 2.87 to 5.56% (crude fibre content), 7.71 to 10.62% (crude protein content), 34.69 to 66.08% (carbohydrate content), and 367.72 to 473.27kca1 (energy value). The physical properties of the samples ranged from 6.07 to 7.72g (weight), 0.81 to 0.96cm (height), 3.91 to 4.53 cm (diameter), 4.38 to 5.64 (spread ratio) and 311.50g to 368.28g (break strength). The anti-nutrient composition of tannin and phytate ranged from 0.13 to 0.92mg/bOg and 0.02 to 0.09mg/bOg respectively. The sensory characteristics showed that potato flour 30%: African breadfruit flour 30%: Coconut flour 40% with a rating of 7 was liked moderately by the panelist in terms of general acceptability, indicating that it is the most preferred biscuits.