ABSTRACT

The acceptability of biscuit made from rice and wheat flour enriched with carrot slurry was investigated. The results reviewed that Moisture Content of flour blends ranged 5.91% to 7.46%, dry matter from 92.53% to 94.09% sample 104 and 102, ash content from 1.82% to 1.95% of sample 104 and 101, protein content from 8.21% to 10.13% of sample 104 and 101, fibre from 1.36% to 1.47% ofsample 101 and 104, EE from 10.33% to 19.76% of sample 104 and 101, carbohydrate from 59.96% to 71.43% of sample 101 and 103. Mineral composition ofthe biscuit blends, calcium ranged from 32.82mg/100g to 38.45 mg/lOOg of sample 103 and 101, magnesium from 20.57 mg/lOOg to 24.81 mg/lOOg of sample 103 and 101, sodium from 16.77mg/100g to 20.67 mg/lOOg of sample 103 and 101, potassium from 29.57mg/100g to 38.71 mg/lOOg ofsample 103 and 101, phosphorous from 45.79mg/100g to 54.70 mg/lOOg ofsample 103 and 101. Vitamin composition ofthe biscuit blends, vitamin A ranged from 2.17mg/100g to 3.43mg/100gof sample 101 and 103, vitamin Bi from 0.31mg/100g to 0.44mg/100gof sample 101 and 103, vitamin B2 from 0.14mg/100g to 0.28mg/100gof sample 104 and 103, vitamin B3 from 0.62mg/100grto 0.75mg/100gofsample 101 and 103, vitamin Be from 0.45mg/100g to 0.65mg/100gof sample 101 and 104, vitamin B9 from 2.85mg/100g to 4.62mg/100gof sample 101 and 103, vitamin C from 1.89mg/100g to 2;25mg/100gofsample 101 and 103 ? and Beta carotene from 3.78mg/100g to 9.52mg/100gof sample 101 and 103. In conclusion, the biscuit produced from the wheat, rice-carrot biscuit are good sources of vitamins and minerals, though they are lower within range of the Recommended Dietary Allowance