Functional Properties And Biscuit Making Potential Of African Yam Bean (Sphenoslylis Stenocarpa)/Plantain (Musa Paradisiacal) Flour Blends
ABSTRACT
African yam bean and
plantain were processed into flours of fine particle sizes. The flours were
used to formulate composite blends coded S331 S332, S333, S33 and S335 in the
ratios of 100, 75, 50, 25, 0% plantain to African yam bean and a commercial
wheat flour used as Control and tagged S336. Proximate composition and
functional properties analysis were carried out on the different blends.
Organoleptic evaluation was conducted on the biscuit produced from the
different blends using 15 panel members. Proximate analysis was also repeated
on the biscuit samples. The proximate analysis of the blends showed that the
flour were nutritionally adequate in protein, fat, carbohydrate and ash. On the
other hand, the functional properties of the composite flour such as bulk
density, oil absorption capacity, and water absorption capacity proved their
potential use for biscuit. The organoleptic evaluation showed that the panel
members did not accept S331 ,5332, S333, S334, and S335 in terms of taste and
aroma.
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DURUGO, O (2021). Functional Properties And Biscuit Making Potential Of African Yam Bean (Sphenoslylis Stenocarpa)/Plantain (Musa Paradisiacal) Flour Blends. Repository.mouau.edu.ng: Retrieved May 17, 2024, from https://repository.mouau.edu.ng/work/view/functional-properties-and-biscuit-making-potential-of-african-yam-bean-sphenoslylis-stenocarpaplantain-musa-paradisiacal-flour-blends-7-2
OLUCHI, DURUGO. "Functional Properties And Biscuit Making Potential Of African Yam Bean (Sphenoslylis Stenocarpa)/Plantain (Musa Paradisiacal) Flour Blends" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/functional-properties-and-biscuit-making-potential-of-african-yam-bean-sphenoslylis-stenocarpaplantain-musa-paradisiacal-flour-blends-7-2. Accessed 17 May. 2024.
OLUCHI, DURUGO. "Functional Properties And Biscuit Making Potential Of African Yam Bean (Sphenoslylis Stenocarpa)/Plantain (Musa Paradisiacal) Flour Blends". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 17 May. 2024. < https://repository.mouau.edu.ng/work/view/functional-properties-and-biscuit-making-potential-of-african-yam-bean-sphenoslylis-stenocarpaplantain-musa-paradisiacal-flour-blends-7-2 >.
OLUCHI, DURUGO. "Functional Properties And Biscuit Making Potential Of African Yam Bean (Sphenoslylis Stenocarpa)/Plantain (Musa Paradisiacal) Flour Blends" Repository.mouau.edu.ng (2021). Accessed 17 May. 2024. https://repository.mouau.edu.ng/work/view/functional-properties-and-biscuit-making-potential-of-african-yam-bean-sphenoslylis-stenocarpaplantain-musa-paradisiacal-flour-blends-7-2