ABSTRACT

This study was based on production of biscuit from composite flour of maize and wheat flour in the proportion of AH1 : 100, AH2 : 70:30, AH3 : 70:30, AH4 : 70:30, AH5 : 70:30, AH6 : 70:30 with mango as fortificant while wheat flour was used as control. The wheat flour (WF) was blended with yellow maize flour (MF) fortified with mango mesocarp powder (MP) in the ratios of AH1 = 100:0:0, AH2 = 70:30:0, AH3 = 70:30:3, AH4 = 70:30:6, AH5 = 70:30:12, AH6 = 70:30: 18 and were used for the production of biscuits. The composite flour was evaluated for the functional properties and was revealed the bulk density, water absorption capacity, oil absorption capacity and hydrophilic were significantly different (p<0.05) ranging from 0.80 – 0.96%, 2.67 – 3.09%, 2.27 – 3.57% and 0.89 – 1.47% respectively among the samples. The biscuits produced were evaluated for proximate composition, vitamin and phytochemical, physical, fibre profile, antioxidant and sensory properties using standard analytical method.  The proximate composition of the biscuit showed that the protein, ash, crude fibre content of the samples decreased significantly (p>0.05) while carbohydrate increased. The vitamin and phytochemical properties of the samples revealed that vitamin A, vitamin C, flavonoid and phytate contents of the biscuit ranged from 90.17±0.02- 93.13a±0.03 IU/ml, 0.03±0.01- 2.67±0.01 mg/100g, 0.72±0.01-0.83±0.02% and 0.12±0.02-0.37±0.03% respectively. The sensory properties of the biscuit samples also showed that the likeness of the sensory attributes: taste, aroma, colour, texture and over all acceptability of the biscuit produced decreased with the enriched composite samples as indicated by the sensory properties. Base on the outcome of this research, all products analyzed were lower than the safe limit of 4 – 9 mg\100 g for anti-nutrients. Therefore, biscuit produced with composite flour of maize-wheat fortified with mango mesocarp is highly nutritious, of high local content and richer than 100% wheat in most nutrient contents. This will add value to Nigerian maize and mango, reduce wheat importation, create employment to Nigerians and reduce Nigeria’s foreign expenditure.