Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E
ABSTRACT
This study evaluated the chemical and
organoleptic properties of biscuit produced from acha, broad-leaf pumpkin pulp
and moringa leaf flour. Wholesome acha, broad-leaf pumpkin pulp and moringa
leaf were procured and processed into flours. The acha, broad-leaf pumpkin pulp
and moringa leaf were formulated into 5 blends while 100 % acha flour served as
control. Biscuit were produced from the blends. The phytochemical of the flour
blends were analysed while mineral, vitamins, phytonutrient and sensory
characteristics of the biscuits were assessed. The statistical analysis were
carried out using one-way ANOVA at 95 % confidence level. The phytonutrient
composition composition ofthe flour blend ranged from 0.32 to 0.60 mg/200 g, 1.21
to 1.53 mg/100 g, 2.78 to 3.06 mg/100 g, 0.07 to 0.53 mg/200 g for alkaloid,
flavonoid, phenol and steroid, respectively. The vitamin composition ranged
from 4.69 to 38.94 mg/100 g and 0.52 to 1.46 mg/100 g for pro vitamin A and
vitamin C, respectively. The phytonutrient composition of the biscuit ranged
from 0.14 to 0.48 mg/100 g, 0.33 to 0.77 mg/100 g and 0.03 to 0.31 mg/100 g for
alkaloid, flavonoid, phenol and steroid, respectively. Sensory analysis
revealed that 100 % acha flour biscuit posses better organoleptic
characteristics. Production of biscuit from blends of acha, broad-leaf pumpkin
pulp and moringa leaf Hours improved the nutrient composition with acceptable
phytonutrient limit which can be optimized for value addition
0.0
MICHAEL, U (2026). Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E. Repository.mouau.edu.ng: Retrieved Apr 24, 2026, from https://repository.mouau.edu.ng/work/view/evaluation-of-chemical-and-organoleptic-properties-of-biscuit-produced-from-acha-broad-leaf-pumpkin-flour-and-moringa-leaf-kalu-chidi-e-7-2
UNIVERSITY, MICHAEL. "Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Apr. 2026, https://repository.mouau.edu.ng/work/view/evaluation-of-chemical-and-organoleptic-properties-of-biscuit-produced-from-acha-broad-leaf-pumpkin-flour-and-moringa-leaf-kalu-chidi-e-7-2. Accessed 24 Apr. 2026.
UNIVERSITY, MICHAEL. "Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Apr. 2026. Web. 24 Apr. 2026. < https://repository.mouau.edu.ng/work/view/evaluation-of-chemical-and-organoleptic-properties-of-biscuit-produced-from-acha-broad-leaf-pumpkin-flour-and-moringa-leaf-kalu-chidi-e-7-2 >.
UNIVERSITY, MICHAEL. "Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E" Repository.mouau.edu.ng (2026). Accessed 24 Apr. 2026. https://repository.mouau.edu.ng/work/view/evaluation-of-chemical-and-organoleptic-properties-of-biscuit-produced-from-acha-broad-leaf-pumpkin-flour-and-moringa-leaf-kalu-chidi-e-7-2