Production And Evaluation Of Fibre Biscuit From Composite Flours Of Wheat (Triticum Aestivum), Pumpkin (Cucurbita Maxima) And Coconut Grits.
ABSTRACT
Flour blends were produced from
Whole wheat, Cucurbita seed, Cucurbita pulp and Coconut grits at different
proportions. The composite flours were used to bake fibre biscuits. The biscuit
samples had proximate compositions ranging from 7.16-8.24% moisture, 1.54-1.65%
ash, 1.42- 1.52% crude fibre, 11.67-15.90% fat, 10.66-12.86% protein,
91.34-92.84 % dry matter, and 60.66- 67.43% carbohydrate. The results obtained
from the physical parameters ranged from 11.65-17.90g weight, 4.97-5.52cm
diameter, 0.55-0.61cm height, 7.60-9.70% spread ratio, 162.10-190.23 break
strength. The results of the dietary fibre ranged from 1.19-1.52% insoluble
dietary fibre, 0.24-0.87% soluble fiber, 1.43-2.39% total dietary fibre.
Vitamin A content of the biscuit samples ranged from 4.76-8.73j.tg/retinol.
From the sensory evaluation, it was observed that biscuit produced from 100%
whole wheat flour (control) ranked the highest. However, samples 813 (90% whole
wheat: 5% Cucurbita seed: 5% Cucurbita pulp) competed favourably with the
control. From this results, it was observed that samples 813 and 506(90% whole
wheat: 5% Cucurbita seed: 5% Cucurbita pulp) and (85% whole wheat: 10%
Cucurbita seed: 5% Coconut grits) had the highest protein content. Curcubita
seed and pulp are rich sources of vital nutrients therefore should be
incorporated in infant food and diabetic food formulation.
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AKPAKPAN, U (2021). Production And Evaluation Of Fibre Biscuit From Composite Flours Of Wheat (Triticum Aestivum), Pumpkin (Cucurbita Maxima) And Coconut Grits.. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fibre-biscuit-from-composite-flours-of-wheat-triticum-aestivum-pumpkin-cucurbita-maxima-and-coconut-grits-7-2
UDO, AKPAKPAN. "Production And Evaluation Of Fibre Biscuit From Composite Flours Of Wheat (Triticum Aestivum), Pumpkin (Cucurbita Maxima) And Coconut Grits." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fibre-biscuit-from-composite-flours-of-wheat-triticum-aestivum-pumpkin-cucurbita-maxima-and-coconut-grits-7-2. Accessed 24 Nov. 2024.
UDO, AKPAKPAN. "Production And Evaluation Of Fibre Biscuit From Composite Flours Of Wheat (Triticum Aestivum), Pumpkin (Cucurbita Maxima) And Coconut Grits.". 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-fibre-biscuit-from-composite-flours-of-wheat-triticum-aestivum-pumpkin-cucurbita-maxima-and-coconut-grits-7-2 >.
UDO, AKPAKPAN. "Production And Evaluation Of Fibre Biscuit From Composite Flours Of Wheat (Triticum Aestivum), Pumpkin (Cucurbita Maxima) And Coconut Grits." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fibre-biscuit-from-composite-flours-of-wheat-triticum-aestivum-pumpkin-cucurbita-maxima-and-coconut-grits-7-2