Production and Evaluation of Biscuit from composite wheat (Triticum aestivum) and African yam bean (Sphenostylis stenocarpa) flour:- Eke Obia, E
ABSTRACT
Flour
blends with different proportions were prepared from African yam bean
(Sphenostylis stenocarpa), and Wheat (Triticum aestivum). The African yam
bean/wheat flour was mixed in the ratio: 100.0%, 75:25%, 50:50%, 25:75%, and O:
100% respectively and used to produce biscuits. The different composite flour
samples were evaluated for proximate composition, functional properties, and
anti-nutritional composition. The sensory characteristics of the biscuits were
also determined using I 00% wheat flour as the control sample. The biscuit
samples had proximate composition ranging from 6.35 -- 11.45% Moisture content,
0.48 to 4.21% Ash, 0.88 to 2.28% Crude fibre, 12.75 to 22.0% Protein, 1.43
to2.34% Crude fat, 63.30 to 73.01% Carbohydrate. The functional properties of
the biscuit samples ranges from 0.53 to 0.7lg/ml Bulk density, 14.70 to 20.40%
Water absorption capacity, 0.60 to 11.81% Oil absorption capacity, 5.52 to
43.21% Foam capacity, 64.00 to 190.00 seconds Wettability, 6.01 to 15.37%
Gelation capacity and 15.10 to 52.10% Emulsion capacity. The anti-nutritional
composition of the biscuit samples ranges from 106.40 to 191.20mg/100g Trypsin
inhibitor, 1.69 to 74.40mg/ 100g Phytic acid and 0.08 to 0.45mg/100g Tannins.
Sensory evaluation results showed that all the biscuit samples had high rating
for all evaluated attributes. The 75:25% and 50:50% of A YBF supplementation
compared favourably with control (100% WF), Biscuits from other substitution
levels were generally acceptable as they were neither liked nor disliked by the
panelists.
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MICHAEL, U (2024). Production and Evaluation of Biscuit from composite wheat (Triticum aestivum) and African yam bean (Sphenostylis stenocarpa) flour:- Eke Obia, E . Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenostylis-stenocarpa-flour-eke-obia-e-7-2
UNIVERSITY, MICHAEL. " Production and Evaluation of Biscuit from composite wheat (Triticum aestivum) and African yam bean (Sphenostylis stenocarpa) flour:- Eke Obia, E " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 21 Aug. 2024, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenostylis-stenocarpa-flour-eke-obia-e-7-2. Accessed 21 Nov. 2024.
UNIVERSITY, MICHAEL. " Production and Evaluation of Biscuit from composite wheat (Triticum aestivum) and African yam bean (Sphenostylis stenocarpa) flour:- Eke Obia, E ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 21 Aug. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenostylis-stenocarpa-flour-eke-obia-e-7-2 >.
UNIVERSITY, MICHAEL. " Production and Evaluation of Biscuit from composite wheat (Triticum aestivum) and African yam bean (Sphenostylis stenocarpa) flour:- Eke Obia, E " Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenostylis-stenocarpa-flour-eke-obia-e-7-2