Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium)

ABSTRACT

Flour blends were prepared from Cocoyam (Xanthosoma sagittifolium), Bambara nut ( Vigna substerranean), and Wheat (Triticum aestivum) at different proportions and used to produce biscuit. The biscuit samples were evaluated for proximate composition, sensory characteristics and physical parameter. The proximate composition of the biscuit samples ranged from 7.31 - 10.3 1% moisture content, 1.73 - 2.57% ash content, 9.13 -11.06% protein, 14.90-18.10% fat, 2.07-2.99% crude fiber and 58.29 -60.95% carbohydrate. The physical composition of the biscuit samples ranged from 19.89 —20.85cm diameter, 8.61 -9.87g weight, 6.38 — 7.03cm thickness, 2.96 — 3.19% spread ratio, 0.14 -0.19kg break strength. The results obtained from sensory evaluation of the biscuits showed that sample (90% wheat: 10% boiled undehulled bambara) compared favorably with the control (100% wheat).