Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour.
ABSTRACT
Flour blends with different
proportions were prepared from African yam bean (Sphenoslylis stenocarpa), and
Wheat (Triticum aestivurn). The African yam bean/wheat flour was mixed in the
ratio: 100:0%, 75:25%, 50:50%, 25:75%, and 0: 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 100%
wheat flour as the control sample. The biscuit samples had proximate
composition ranging from 6.35 — 11.45% Moisture content, 0.48 to 4.2 1% 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 0.71g/ml Bulk density, 14.70 to 20.40% Water absorption
capacity, 0.60 to 11.8 1% 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/bOg Trypsin inhibitor, 1.69 to
74.40mg/bOg Phytic acid and 0.08 to 0.45mg/bOg Tannins. Sensory evaluation
results showed that all the biscuit samples had high rating for all evaluated
attributes. The 75:25% and 50:50% of AYBF 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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EKE, E (2021). Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour. . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenosyiis-stenocarpa-flour-7-2
ENYIDIYA, EKE. "Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour. " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenosyiis-stenocarpa-flour-7-2. Accessed 25 Nov. 2024.
ENYIDIYA, EKE. "Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour. ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenosyiis-stenocarpa-flour-7-2 >.
ENYIDIYA, EKE. "Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour. " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-composite-wheat-triticum-aestivum-and-african-yam-bean-sphenosyiis-stenocarpa-flour-7-2