ABSTRACT

This study was aimed at investigating the chemical composition and sensory evaluation of biscuit and bread, also to formulate composite flours using millet (Pennisetum glaucum), pigeon pea (Cajanus Cajan), and cassava (Manihot esculenta). And also to evaluate the physicochemical properties and baking qualities of composite flour. The study design used was an experimental study. The biscuits and bread were formulated in the stated proportion of 100% wheat which served as the control, (75% millet, 20% Cassava, and 5% Pigeon Pea), (70% millet, 20% Cassava, and 10% Pigeon Pea), and (65% millet, 20% Cassava and 15% Pigeon Pea). The millet and pigeon pea were properly cleaned, dehulled and dried while the Cassava outer layer was scraped off and inner peals was washed thoroughly. All these were milled together. The blends were mixed together with the following ingredient (egg, sugar, margarine, yeast, milk, salt, baking powder and water). The ingredient was mixed with flour and knead to the cut dough of biscuit was baked at 150°C golden brown. For the bread the composite flour was blended with other baking ingredient in a mixer, kneaded for 12mm and resulted dough, was put into a baking pan and baked. The proximate composition of bread and biscuit range from, moisture content of bread range from 12.04 % to 13.56%, moisture content of biscuit ranged from 6.75% - 7.74%, Crude fibre for bread ranged from 1.85% - 2.34%, crude fibre of biscuit ranged from 1.36% - 1.86%, ash content of bread ranged from 2.2% - 2.55%, ash content of biscuit ranged from 2.04% - 2.53%, protein content of bread ranged from 12.67% - 16.56%, protein content of biscuit ranged from 13.67% - 15.67%, carbohydrate content of bread ranged from 51.37% - 55.53%. Calcium content of bread ranged from 0.76 — 7.58mg/100g, calcium content of biscuit ranged from 0.98 — 8.57mg/100g. Iron content of bread ranged from 3.02 — 8.35mg/100g, iron content of biscuit ranged from 3.04 — 9.06mg/100g. Phosphorus content of bread ranged from 0.07 — 15.65mg/100g, phosphorus content of biscuit ranged from 1.05 — 15 .53mg/100g, potassium content of bread ranged from 16.05 — 18.65mg/100g, results of vitamin composition showed that pro vitamin A for bread raged from 1.36 — 3.53mg/100g, while pro-vitamin for biscuit ranged from 1.43 — 6.04mg/100g, Vitamin Bi for bread ranged from 0.18— 0.38mg/100g, while for biscuit it range from 0.12 — 0.44mg/100g, vitamin C for bread ranged from 1.18 — 1.57mg/100g, while for biscuit it ranged from 0.24 — 2.91mg/100g, vitamin E for bread ranged from 0.56 — 0.73mg/100g, while for biscuit it ranged from 0.32 — 0.58mg/100g. The anti-nutrient and phytochemical content of product showed tanin ranged from 0.14 — 1.14mg/100g, for bread, tanin for biscuits ranged from 0.18 — 1 .44mg/100g, phytate for bread ranged from 0.19 — 0.98mg/100g, and for biscuit ranged from 0.22 — 0.47mg/100g. Oxalate for bread ranged from 0.15 — 0.32mg/100g, while for biscuit it ranged from 0.28 — 0.34mg/100g. Hydrogen cyanide content for bread ranged from 0.23 — 0.52mg/100g, for biscuit it ranged from 0.25 — 0.86mg/100g. The Sensory evaluation showed that the bread and biscuit has a good organoleptic attributes and were liked by the panelists but the bread and biscuit prepared from 100% wheat was the most preferred by the panelists. The result of this research work showed that bread and biscuit produced from the composite flour were found to be nutritionally superior to whole wheat bread and biscuit and suitable for combating malnutrition in a predominantly starch and cereal-based diet.