Production And Evaluation Of Biscuit Samples With Cocoyam, Soybean, Wheat Flour Blends Incorporated Carrot Powder
ABSTRACT
Flour blends were prepared form red cocoyam
(Xanlhosoma sagi(tfolium Schott), soybean (Glycine max), wheat (Trilicum
aestirum) and were fortified with carrot at different proportions. Different
proportions of the flour blends were used to produce assorted biscuit. The
assorted biscuits were evaluated for proximate composition, physical
parameters, vitamin A content, and anti-nutritional composition. The sensory
characteristics of the assorted biscuit were also determined using 100% wheat
flour as the control sample. The assorted biscuit had proximate compositions
ranging from 8.58% - 9.40% Protein, 6.465% - 8.17% Ash, 1.27% - 1.68% Crude
Fiber, 18.6% - 23.76% Fat, 57.15% - 62.98% Carbohydrate and 451.65 — 479.36kca1
caloric value. The physical composition of the biscuit sample range form 5.56cm
— 8.64cm diameter, 9.75g — 31.5g weight, 0.995% - 2.25% spread ratio and 1.87kg
— 2.17kg break straight. The anti-nutritional composition values of the
assorted biscuits ranges from 0.03% - 0.15% Alkaloid, 0.02 —0.24 Phytate and
0.03% - 0.16% Tannin. The vitamin A contents of the assorted biscuit range from
1.91tg - 3.45 tg. The results obtained from the sensory evaluation of the
assorted biscuit showed that sample 102 (80% wheat: Soybean 20%) competed
reasonably with the control 404 and 303 while sample 105 (33.3% wheat: 33.3%
cocoyam : 33.3% soybean flour) was the least preferred by the panelists.
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NWAIBE, E (2021). Production And Evaluation Of Biscuit Samples With Cocoyam, Soybean, Wheat Flour Blends Incorporated Carrot Powder . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-samples-with-cocoyam-soybean-wheat-flour-blends-incorporated-carrot-powder-7-2
EDNA, NWAIBE. "Production And Evaluation Of Biscuit Samples With Cocoyam, Soybean, Wheat Flour Blends Incorporated Carrot Powder " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 07 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-samples-with-cocoyam-soybean-wheat-flour-blends-incorporated-carrot-powder-7-2. Accessed 25 Nov. 2024.
EDNA, NWAIBE. "Production And Evaluation Of Biscuit Samples With Cocoyam, Soybean, Wheat Flour Blends Incorporated Carrot Powder ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 07 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-samples-with-cocoyam-soybean-wheat-flour-blends-incorporated-carrot-powder-7-2 >.
EDNA, NWAIBE. "Production And Evaluation Of Biscuit Samples With Cocoyam, Soybean, Wheat Flour Blends Incorporated Carrot Powder " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-samples-with-cocoyam-soybean-wheat-flour-blends-incorporated-carrot-powder-7-2