ABSTRACT

This study evaluated the impact of palm oil and yellow maize addition on composition, antioxidant, physical and sensory properties of biscuits. Five samples of biscuits were produced from wheat-maize flours (50:50%) with different levels of Palm oil substitutions 10% (EI2), 20% (EI3), 35% (EI4), 45% (EI5) and 60% (EI6) for shortening. A control biscuit sample, EI 1 was produced from 100% wheat flour and shortening. The biscuits samples were analyzed for quality characteristics using standard methods. The bulk density (0.78-0.84%), water absorption capacity (0.93-1.13%), oil absorption capacity (1.10-1.30%) and hydrophilic (0.78-0.98) differed significantly (p<0.05). The proximate composition of the biscuits ranged from moisture (6.86-8.32), protein (8.24-11.27), fat (19.65-28.21), crude fibre (1.41-1.88), Ash (1.69-2.14), Carbohydrate (52.06-58.21), Energy level (454.71-495.05) and dry matter (91.69.93.14). The Vitamin A (1.73-151.90 IU/ml), Vitamin C (3.28-6.24 mg/100g) and phytochemical, Flavonoids (0.73-1.45%) and phytate (0.03-0.12%) content of the biscuits differed significantly (p<0.05). Antioxidant activity of the biscuits showed that there were significant difference (P<0.05) among the samples. Dietary fibre of the biscuits showed that there were significant difference (P<0.05) among the samples. The Sensory properties of the biscuits samples also showed that the level of likeness of the sensory attributes: appearance, taste, texture, aroma, crunchiness, and general acceptability reduced in the composite flour substitution were moderately liked but there were no significant difference (P<0.05) in the general acceptability and Control (100% wheat flour) sample was liked extremely by the panelist. Palm oil substituted in the biscuits also contains anti-oxidants like β carotene which prevents food from oxidation and increases the energy levels of children and the elderly because it contains calories.