Production and Evaluation of Cream Crackers Biscuit from Composite Flour of Cocoyam, African Breadfruit and Wheat:- Onuma Nene O
ABSTRACT
Flour blends with different proportions were
prepared from red cocoyam (Xanthosoma sagittifolium (L) Schott), African
breadfruit (Treculia africana) and whole wheat (Triticum aestivum), The
different proportions of the flour blends were used to produce cream cracker
biscuits. The different composite flour samples were evaJuated for proximate
composition. functional properties and anti-nutritional composition. The
sensory characteristics of the cream cracker biscuits were also determined
using 100% whole wheat flour as the control sample. The biscuit samples had
proximate composition ranging from 8.58-9.17% moisture content, 1.32 to 1.53%
Ash, 1.19 to 1.36% Crude fibre 7.81 to 10.63% Fat, 8.15 to 9.28% Protein, 68.79
to 72.38% Carbohydrate and 393.85 to 407.51kcal for caJoric value. The physical
composition of the biscuit samples ranged from 8.62-12.35g weight, 0.62-0.9cm
height, 5.61-6.25cm diameter, 176.7.8-206.3 1g break strength and 6.81-10.16cm
spread ratio. The anti nutritional component values of the biscuits ranged from
0.16 to 0.03% tannin, 0.91 to 0.01% phytate, 0.3 to 0.00% Alkaloid, 0.10 to
0.00% oxalate and 0.07 to 0.00 hydrogen cyanide. With regards to the biscuit samples,
sample 200 (80% whole wheat 20% African breadfruit) was most accepted by the
panelists while sample 600 (80% cocoyam: 20% African breadfruit) was the least
accepted by the panelists.
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ONUMA, O (2024). Production and Evaluation of Cream Crackers Biscuit from Composite Flour of Cocoyam, African Breadfruit and Wheat:- Onuma Nene O . Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cream-crackers-biscuit-from-composite-flour-of-cocoyam-african-breadfruit-and-wheat-onuma-nene-o-7-2
ONUMA, ONUMA. "Production and Evaluation of Cream Crackers Biscuit from Composite Flour of Cocoyam, African Breadfruit and Wheat:- Onuma Nene O " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 19 Aug. 2024, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cream-crackers-biscuit-from-composite-flour-of-cocoyam-african-breadfruit-and-wheat-onuma-nene-o-7-2. Accessed 21 Nov. 2024.
ONUMA, ONUMA. "Production and Evaluation of Cream Crackers Biscuit from Composite Flour of Cocoyam, African Breadfruit and Wheat:- Onuma Nene O ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 19 Aug. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cream-crackers-biscuit-from-composite-flour-of-cocoyam-african-breadfruit-and-wheat-onuma-nene-o-7-2 >.
ONUMA, ONUMA. "Production and Evaluation of Cream Crackers Biscuit from Composite Flour of Cocoyam, African Breadfruit and Wheat:- Onuma Nene O " Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cream-crackers-biscuit-from-composite-flour-of-cocoyam-african-breadfruit-and-wheat-onuma-nene-o-7-2