ABSTRACT

 This work focused on the production of biscuits using different ratios of sprouted tigemut flour and wheat flour. Biscuit with different degrees of colours, taste, texture, crispness and general acceptability were produced using composite flour at the ratio of 10 : 90,15 : 85,20 : 80, 30 : 70, 50 : 50 and 100 : 0. The proximate composition ofthe composite flour showed that there was a significant difference (P<0.05) in the protein content at the different levels of sprouted tiger flour inclusion. The blend with 50 : 50 composite flour have the highest protein content of 17.44%, while the lowest protein content was obtained from the blend with 10:90 (11.29%) flours. The fibre content of the flour also was significantly difference (P<0.05) except for the flour with the 10:90 and 20 : 80 inclusion. Also all the other nutrients like fat, moisture, dry matter and carbohydrate were significantly different among the different blends. The 10:90 composite flour has the highest carbohydrate content of 64.65% while the 30:70 had the lowest carbohydrate (43.64%). The fat content of the sample range between 13.42 - 1424%, moisture content was between 7.0 - 9.5% while the ash content ofthe flours was between 0.92 - 1.34%. The functional properties of the composite were with varying degrees of difference with oil absorption capacity of 10 : 90 blends significantly different (1.25%) while the other blends had no significant different (P>0.05). The swelling index had die highest value of 1.18 from the 20:80 blend and lowest 1.09% was obtained from 10:90 blends. The bulk density showed a higher value of 0.763% from the 15.85 blends. The gelation capacity of the flours ranged from 72.32 - 85.29% while the water absorption capacity was between 7.72 — 36.60%. The proximate composition of the biscuit showed a high protein content for the biscuit produced with 50:50 (8.26%) composite flour while the lowest protein content was 4.67%. The carbohydrate content of the all the biscuit samples were the same with biscuit produced with 20 : 80 and 30 : 70. The fat content ofthe biscuit showed a significant different (P<0.05) for biscuit with 30:70 and 10:90 composite flours. The sensory analysis ofthe biscuit showed that the blend of 15:85 had best sensory attribute and sample 10:90 had the least sore in terms ofgeneral acceptability.