ABSTRACT
The
aim of this study was to evaluate quality characteristics of biscuit produced
fro:n compositeblends of wheat, maize and fermentcdpigcon pea flours. Pigeon
pea seed was fermented in tap water for 24hrs, de-hulled and was dried, maize
seed was washed and dr'ed. Fermented pigeon pea seeds and maize seeds were
processed into flours. Wheat, maize and pigeon pea flour was formulated into
the ratio of (CC I: I O0WF), (CC2:70%WF: 30% MF), (CC3:70%WF: 27%MF: 3%PPF),
(CC4:70%WF: 24%MF: 6%PPF), (CC5:70%WF: 21%MF: 9%PPF),(CC6:70% WF: I 5%MF: 1
5%PPF). Functional, Proximate, Vitamin, Phytochemical, Physica
l,Antioxidant,Dietary fiber profile and sensory analysis was carried out on the
sample using standard methods. Results obtained revealed the following range
for functional parameter, bulk density(0.78 to 0.086g/ml), WAC(l.37 to
2.73g/ml), OAC (0.50 to 1.81%).For proximate parameter, Moisture( I 1. IO to
11.62), Protein(9.92 to 10.52%), Crude fat(12.55 to 14.07%), Crude fiber(l.14
to 1.33%),Ash(2.05 1o2.38%),Carbohydrate(61.10 to 62.48%). Energy value(440.69
to 460.83kcal).For vitamin, vitamin A(0.17 to 90.55 g/l00g), vitamin C(00.02 to
0.35mg/I 00g).For phytochemical properties. flavonoid(0.68 to l.32mg/l 00g).
phytates(0.15 to 0.70mg/100g).For Physical properties,Spread ratio(7.03 to
10.00).Spread factor(l.00 to l .43cm),Specific volume(0.62 to 1.53). For
antioxidant activity,DPPH(5.99 to 11.08mg/1 00ml),FRAP(0.96 to 1.74mg/100ml)TBA(0.36
to 0.41mg/l00ml).For dietary fiber profile,SDF(0.57 to 0.93%),JDF( 1.93 to
5.04%).TDF(2.49 to 6.07%). RS(9.85 to 11.82%) Sensory evaluation shows that the
products were generally accepted. However CC I was the most accepted followed by
CC2.Thus we recommend that the Government should encourage and establish
industry where these locally available crops could be used to reduce burden of
wheat importation and their nutrient content would also be an advantage over
the conventional wheat based products.
CHILAKA, J (2024). Evaluation of quality characteristics of biscuit produced from Composite blends of wheat, maize and fermented pigeon pea:- Chilaka Chidiuto J.. Repository.mouau.edu.ng: Retrieved Sep 07, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-quality-characteristics-of-biscuit-produced-from-composite-blends-of-wheat-maize-and-fermented-pigeon-pea-chilaka-chidiuto-j-7-2
JANEFRANCIS, CHILAKA. "Evaluation of quality characteristics of biscuit produced from Composite blends of wheat, maize and fermented pigeon pea:- Chilaka Chidiuto J." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Jul. 2024, https://repository.mouau.edu.ng/work/view/evaluation-of-quality-characteristics-of-biscuit-produced-from-composite-blends-of-wheat-maize-and-fermented-pigeon-pea-chilaka-chidiuto-j-7-2. Accessed 07 Sep. 2024.
JANEFRANCIS, CHILAKA. "Evaluation of quality characteristics of biscuit produced from Composite blends of wheat, maize and fermented pigeon pea:- Chilaka Chidiuto J.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Jul. 2024. Web. 07 Sep. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-quality-characteristics-of-biscuit-produced-from-composite-blends-of-wheat-maize-and-fermented-pigeon-pea-chilaka-chidiuto-j-7-2 >.
JANEFRANCIS, CHILAKA. "Evaluation of quality characteristics of biscuit produced from Composite blends of wheat, maize and fermented pigeon pea:- Chilaka Chidiuto J." Repository.mouau.edu.ng (2024). Accessed 07 Sep. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-quality-characteristics-of-biscuit-produced-from-composite-blends-of-wheat-maize-and-fermented-pigeon-pea-chilaka-chidiuto-j-7-2