Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum)
ABSTRACT
Flour bends with different proportions were prepared for
three-lead yam (Dioscoread dimentorum), soybean (Glycin max) and wheat
(Triticum aestivum). The different ratios were used in the preparation of
shc'rt bread biscuit. The composite flour breads were evaluated for proximate
composition and physical parameters. The sensory characteristics of the short
bread biscuits produced were also determined using 100% wheat flour short bread
biscuit as control sample. The biscuit samples hid proximate composition which
ranged from 10.14% to 13.83% moisture, 0.63% to 1.30% ash, 9.62% to 12.24%
protein, 34.50% to 51.50% fat, 1.00% to 1.75% crude fibre, 79.66% to 88.08% dry
matter and 20.77% to 43.37% carbohydrate. The physical parameters of the
biscuit samples ranged from S1.25g to 61.65g of weight, 4.00cm to 4.15cm of
diameter, 1.25cm to 1.55cm of thickness, 2.65cm to 3.20cm of spread ratio,
109.12g to 193.30g of stack weight and 130.05 to 172.01cm of break strength.
The result obtained from sensory evaluation of the short bread biscuit showed
that sample 101 (90% wheat, 5% yam and 5% soybean) competed favourably well
with the control sample (sample 100) while sample 103 (95% wheat, 2.5% yam and
2.5% soybean) was the least preferred by the panelist
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CHIDI, E (2021). Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-short-bread-biscuit-made-from-blends-of-three-leave-yam-dioscorea-dumentorum-soybean-glycine-max-and-wheat-flours-triticum-aestivum-7-2
ELIZABETH, CHIDI. "Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 29 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-short-bread-biscuit-made-from-blends-of-three-leave-yam-dioscorea-dumentorum-soybean-glycine-max-and-wheat-flours-triticum-aestivum-7-2. Accessed 24 Nov. 2024.
ELIZABETH, CHIDI. "Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 29 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-short-bread-biscuit-made-from-blends-of-three-leave-yam-dioscorea-dumentorum-soybean-glycine-max-and-wheat-flours-triticum-aestivum-7-2 >.
ELIZABETH, CHIDI. "Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-short-bread-biscuit-made-from-blends-of-three-leave-yam-dioscorea-dumentorum-soybean-glycine-max-and-wheat-flours-triticum-aestivum-7-2