Production And Evaluation Of Biscuits Produced From Wheat, Bambara nut, African Yam Bean, Pigeon Pea And Corn
ABSTRACT
Flour produced from wheat,
Bambara groundnut, African yam bean, pigeon pea and corn were used to produce a
baked product (biscuit). The ingredients used include; butter, egg, baking
powder, sugar, milk and flour, the dough was baked at oven temperature of
180-200°C for 10-1 5minutes. The flour samples had proximate composition
ranging from 1 0.25-10.45% moisture content, 2.48-2.90% ash, 1.85-2.65% crude
fibre, 11.36-11.91% protein, 1.77-4.85% crude fat, 72.10-67.45% carbohydrate.
The physical composition of the biscuit samples range from 3.46-4.0(g) weight,
7.5- 8.0% spread ratio,0.78-1.05(cm) thickness,4.22-6.55(cm) diameter, and
170.11- 206.3 1(kg) break strength. The biscuits were also evaluated using
sensory evaluation to determine consumer acceptance, degree of liking with
respect to quality attributes such as appearance, texture, and flavor using
100% wheat flour as the control sample. The result of the sensory evaluation
showed that Bambara groundnut and Corn biscuits were most accepted by the
panelists while African yam bean and Pigeon pea biscuits were the least
accepted by the panelists.
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OGUERI, C (2021). Production And Evaluation Of Biscuits Produced From Wheat, Bambara nut, African Yam Bean, Pigeon Pea And Corn. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-produced-from-wheat-bambara-nut-african-yam-bean-pigeon-pea-and-corn-7-2
C, OGUERI. "Production And Evaluation Of Biscuits Produced From Wheat, Bambara nut, African Yam Bean, Pigeon Pea And Corn" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-produced-from-wheat-bambara-nut-african-yam-bean-pigeon-pea-and-corn-7-2. Accessed 24 Nov. 2024.
C, OGUERI. "Production And Evaluation Of Biscuits Produced From Wheat, Bambara nut, African Yam Bean, Pigeon Pea And Corn". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-produced-from-wheat-bambara-nut-african-yam-bean-pigeon-pea-and-corn-7-2 >.
C, OGUERI. "Production And Evaluation Of Biscuits Produced From Wheat, Bambara nut, African Yam Bean, Pigeon Pea And Corn" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-produced-from-wheat-bambara-nut-african-yam-bean-pigeon-pea-and-corn-7-2