ABSTRACT
This study
aimed to determine the chemical composition and sensory evaluation of biscuits
made from wheat and fish fldur blends. Bonga Fish (Ethmalosafimbriata) and
wheat flour were purchased from Ubani Main Market, Umuahia,:Abia State and the
fish was processed into Hour. The wheat flours was blended with the fish flour
at varied ratios to give 4 blends, BWFF2 (100% Wheat Flour), BWFF3 (80% Wheat
Flour and 20% Fish Flour), BWEF3 (70% Wheat Flour and 30% Fish Flour), BWFF3
(50% Wheat Flour and 50% Fish Flour) while BWFF1 (Spicy Biscuit) served as
control. The blends'were baked in-the oven and packaged. The Proximate
composition of products were determined using standard Analytical methods.
Sensory evaluation of the biscuits were assessed by a 20-member panelists using
nine (9) point hedonic scale with 1. representing the least score (dislikes
extremely) and 9 the highest score (like extremely). Analysis of variance
(ANOVA) was performed on the data and mean differences were considered
significant at 95% confidence level (P<0.05). Result shows the differences
in the chemical composition parameters of samples were attributes of the
additional effect of fish in flour. The moisture content and protein content of
BWFF2, BWFF3 and BWFF4 were significantly (P<0.05) different when compared
with BWFF1. The protein content ranged from 12.25% to 41.49% with BWFF2 having
the least while BWFF5 had the highest protein content. Fat content ranged from
11.82 to 18.17% with BWFF2 having the highest fat content and BWFF5 had
the-lowest. All the samples showed significant differences (p<0.05) in fat,
carbohydrate and fiber content among each other. Anti-Nutrient Content were
within the ranges; Tannins 0.13 - 0.5 mg/lOOg (pH.6) and Phytate: 0.045 - 0.14
mg/lOOg (pH.6). Tannin, and Phytate in sample BWFF1 significantly (P<0.05)
differ with BWFF2, BWFF3 BWFF4 and BWFF5. As BWFF1 had the highest content of
tannin and the lowest phytate value. Mean differences of Vitamin and Mineral
contents were significant. BWFF1 had the highest Ca content (197.86 mg/lOOg)
and sample BWFF2 had the lowest (25.39 mg/lOOg). BWFF2 had the highest
Potassium content (61.87 mg/lOOg) while BWFF5 had the lowest (35.33). Iron (Fe)
content of the biscuit samples ranged from 2.13 to 2.67mg/100g with BWFF2
having the lowest Fe content (2.13 mg/lOOg) and sample BWFF5 having the second
highest (2.44 mg/lOOg). The BWFF1 had the highest Vitamin A content (12.41
pg/lOOg) and BWFF2 had the lowest (1.67 mg/lOOg). BWFF2 had the lowest vitamin
B content while BWFF5 had the second highest (0.67 mg/lOOg).Vitamin E content
of the biscuit samples followed similar trend of Vitamin B. Sensory scores of
the Biscuits showed that the biscuit samples produced have overall
acceptability as rated by the panelists. There was no difference in mean score
ofthe panelists for all the parameters for sample BWFF2, BWFF3, BWFF4 and BWFF2
when compared with BWFF1. Panelists moderately liked and accepted all products
with cumulative mean score 7.541.4 indicating general acceptability ofthe
biscuit samples. This work demonstrated that incorporation offish into wheat
Hour up to 50% in biscuit production is possible without appreciable difference
in appearance, taste, flavour and mouth-feel. More work was recommended to
ascertain and improve the shelflife ofthe biscuits produced with fish, flour.
-- (2024). Chemical Composition And Sensory Evaluation Of Biscuits Made From Wheat (Trithum Aestivum) And Fish (Ethmalosaflmbriata) Composite Flour:- Ogbonna, Precious. Repository.mouau.edu.ng: Retrieved Oct 10, 2024, from https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-biscuits-made-from-wheat-trithum-aestivum-and-fish-ethmalosaflmbriata-composite-flour-ogbonna-precious-7-2
--. "Chemical Composition And Sensory Evaluation Of Biscuits Made From Wheat (Trithum Aestivum) And Fish (Ethmalosaflmbriata) Composite Flour:- Ogbonna, Precious" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Sep. 2024, https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-biscuits-made-from-wheat-trithum-aestivum-and-fish-ethmalosaflmbriata-composite-flour-ogbonna-precious-7-2. Accessed 10 Oct. 2024.
--. "Chemical Composition And Sensory Evaluation Of Biscuits Made From Wheat (Trithum Aestivum) And Fish (Ethmalosaflmbriata) Composite Flour:- Ogbonna, Precious". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Sep. 2024. Web. 10 Oct. 2024. < https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-biscuits-made-from-wheat-trithum-aestivum-and-fish-ethmalosaflmbriata-composite-flour-ogbonna-precious-7-2 >.
--. "Chemical Composition And Sensory Evaluation Of Biscuits Made From Wheat (Trithum Aestivum) And Fish (Ethmalosaflmbriata) Composite Flour:- Ogbonna, Precious" Repository.mouau.edu.ng (2024). Accessed 10 Oct. 2024. https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-biscuits-made-from-wheat-trithum-aestivum-and-fish-ethmalosaflmbriata-composite-flour-ogbonna-precious-7-2