Production And Evaluation Of Biscuits From Composite Flour Of Walnut (Teiracarpidium Conophorum), African Yam Bean (Sphenostyiis Stenocarpa) And Wheat (Triticum Aestivum)
ABSTRACT
This research work was carried out to produce biscuits from
composite flour of walnut. African yarn bean and wheat. Different proportions
of the composite flour were used to produce walnut biscuit. The biscuits
produced were evaluated for chemical composition. physical paninicters. total
dietary fibre and sensory attributes. The biscuit samples had chemia1
composition ranging from 12.2 to 22.4% protein, 0.87 to 2.17% crude fibre. 7.08
to 8.04% moisture, I .04 to 3.13% ash, 10.0 to 26.6% fat. 40.7 to 67.6%
carbohydrate, 409.3 to 488.3% caloric value. 6.12 to 13.9% sugar content. The
sensory composition for the biscuit samples ranged from 5.30 to 7.85% taste.
6.10 to 7.50% aroma, 5.05 to 7.60% appearance. 6.30 to 7.75% crispiness. 5.55
to 7.85% general acceptability. The total dietary fibre composition ranged from
4.63 to 6.28%. The physical parameters ranged from 3.77 to 4.16% weight. 2.70
to 4.72% diameter. 4.43 to 5.68% spread ratio, 0.48 to 0.06% height, 1119.4 to
1380.'% break strength. The result obtained shows that biscuit made from 35%
whole wheat, 60% walnut and 5% African Yam bean was the best accepted by the
panelists. Thus, the composite hours could he used to maLe acceptable biscuit.
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UKANDU, E (2021). Production And Evaluation Of Biscuits From Composite Flour Of Walnut (Teiracarpidium Conophorum), African Yam Bean (Sphenostyiis Stenocarpa) And Wheat (Triticum Aestivum). Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flour-of-walnut-teiracarpidium-conophorum-african-yam-bean-sphenostyiis-stenocarpa-and-wheat-triticum-aestivum-7-2
ESTHER, UKANDU. "Production And Evaluation Of Biscuits From Composite Flour Of Walnut (Teiracarpidium Conophorum), African Yam Bean (Sphenostyiis Stenocarpa) And Wheat (Triticum Aestivum)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 07 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flour-of-walnut-teiracarpidium-conophorum-african-yam-bean-sphenostyiis-stenocarpa-and-wheat-triticum-aestivum-7-2. Accessed 23 Nov. 2024.
ESTHER, UKANDU. "Production And Evaluation Of Biscuits From Composite Flour Of Walnut (Teiracarpidium Conophorum), African Yam Bean (Sphenostyiis Stenocarpa) And Wheat (Triticum Aestivum)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 07 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flour-of-walnut-teiracarpidium-conophorum-african-yam-bean-sphenostyiis-stenocarpa-and-wheat-triticum-aestivum-7-2 >.
ESTHER, UKANDU. "Production And Evaluation Of Biscuits From Composite Flour Of Walnut (Teiracarpidium Conophorum), African Yam Bean (Sphenostyiis Stenocarpa) And Wheat (Triticum Aestivum)" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flour-of-walnut-teiracarpidium-conophorum-african-yam-bean-sphenostyiis-stenocarpa-and-wheat-triticum-aestivum-7-2