Physicochemical Properties Of Biscuits Produced From Flour Blends Of Wheat, Acha And Ripe Banana Peel Flours:- Edigbo, Chinemerem A
ABSTRACT
The aim ofthis research was to assess the
physicochemical properties ofthese biscuits and determine how different flour
combinations affect their overall quality. For this study, composite flours
were produced from varying ratios of wheat, acha, and ripe banana peel. For the
biscuits, the creaming method was used. The following analysis were conducted
on the samples, proximate composition, mineral content, and other physical and
sensory characteristics ofthe final products. From the result ofthe analysis,
it was observed that the WAR8 sample (50% acha and 50% ripe banana peel flour)
exhibited the highest mineral content, including calcium and crude fiber, which
are vital for digestive and skeletal health. Also, the WAR7 sample (50/50 blend
of wheat and acha flour) had the highest protein content. The research
successfully demonstrates that biscuits with superior nutritional qualities can
be produced by incorporating underutilized local crops like acha and
agricultural by-products like ripe banana peels. This innovative approach
offers a path toward developing healthier food options while simultaneously
promoting sustainable food systems and reducing waste. It is recommended that
food manufacturers and nutritionists consider these findings to create new,
health-oriented products that support food security and cater to diverse
dietary needs.
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CHINEMEREM, A (2026). Physicochemical Properties Of Biscuits Produced From Flour Blends Of Wheat, Acha And Ripe Banana Peel Flours:- Edigbo, Chinemerem A. Repository.mouau.edu.ng: Retrieved Apr 19, 2026, from https://repository.mouau.edu.ng/work/view/physicochemical-properties-of-biscuits-produced-from-flour-blends-of-wheat-acha-and-ripe-banana-peel-flours-edigbo-chinemerem-a-7-2
ANN, CHINEMEREM. "Physicochemical Properties Of Biscuits Produced From Flour Blends Of Wheat, Acha And Ripe Banana Peel Flours:- Edigbo, Chinemerem A" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 19 Apr. 2026, https://repository.mouau.edu.ng/work/view/physicochemical-properties-of-biscuits-produced-from-flour-blends-of-wheat-acha-and-ripe-banana-peel-flours-edigbo-chinemerem-a-7-2. Accessed 19 Apr. 2026.
ANN, CHINEMEREM. "Physicochemical Properties Of Biscuits Produced From Flour Blends Of Wheat, Acha And Ripe Banana Peel Flours:- Edigbo, Chinemerem A". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 19 Apr. 2026. Web. 19 Apr. 2026. < https://repository.mouau.edu.ng/work/view/physicochemical-properties-of-biscuits-produced-from-flour-blends-of-wheat-acha-and-ripe-banana-peel-flours-edigbo-chinemerem-a-7-2 >.
ANN, CHINEMEREM. "Physicochemical Properties Of Biscuits Produced From Flour Blends Of Wheat, Acha And Ripe Banana Peel Flours:- Edigbo, Chinemerem A" Repository.mouau.edu.ng (2026). Accessed 19 Apr. 2026. https://repository.mouau.edu.ng/work/view/physicochemical-properties-of-biscuits-produced-from-flour-blends-of-wheat-acha-and-ripe-banana-peel-flours-edigbo-chinemerem-a-7-2