Production And Quality Evaluation Of Shortbread Biscuits From Flour Blends Of Wheat (Triticum Aestiivum). African Yam Bean (Sphenostylis Stenocarpa) And Water Yam (Dioscorea Alata, L.).

ABSTRACT

 This study was conducted to evaluate the quality of shortbread biscuit made from Flour Blends of Wheat, African yarn bean and Water yarn. Wheat, African yarn bean and Water yam were processed into flour at different portions. The results of the sensory evaluation of the short bread biscuit samples ranged from (6.28-7.56). Sample 301 (100% wheat) had the highest general acceptability mean value (7.56) which showed that the biscuit sample were generally accepted by the panellists followed by sample 303(80% whole wheat flour: 5% African yarn bean: 15% water yam flour) with the mean value (6.72). The Proximate composition of the shortbread biscuit samples ranged from 1.18-4.21% Moisture content, Dry rnatter 95.80-98.82%, Crude fibre 0.11-0.82%, Crude protein 10.35- 14.74%, Crude fat 14.29-20.36%, Ash content 1.31-2.48%, Carbohydrate 61.56-72.07% Energy value 458.25-485.1 8kca1. The Functional properties of the flour samples ranged from i.8-2.4g/100g Water absorption capacity, Oil absorption capacity 1 .9-2.5g/100g, Bulk density 0.68-0. 80g/cm3, Gelatinization temperature 53.00-66.00°c, Wettability 67.00-1 84.00sec, Foam capacity 16.84-21.44%, Foam stability 81.97-125.01%, Emulsion capacity 35.45-50.05%. The Antinutritional properties ranged from 1.19-1.78mg/i oOg F lavonoid, Tannin 0.10-0.38mg/i 00g, Alkaloid 0.83-i .41mg! lOOg and Saponin 0.56-0.89mg! 100g. The physical parameters of the biscuit samples ranged from i.50-17.42g Weight, 4.25-4.29cm Thickness, Diameter 27.23-27.53mm, Spread ratio 5.01-6.90%, Breaking strength 301.01-343.43%. The study revealed that biscuit of acceptable quality comparable to the control sample (100% wheat) could be obtained from African yam bean and water yam up to 30% substitutions