Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (Triticum Aestivum)
ABSTRACT
Flour blends prepared
from Livingstone potato (Plenthrantus esculenta), Soybean (Glycine max) and
Wheat (Triticum estivum) at different proportions were used in the production
of biscuit. The composite flour was evaluated for functional properties and the
biscuit samples were evaluated for proximate composition. The sensory
characteristic of the biscuit produced was also determined using 100% wheat
flour as the control sample. The biscuit sample had proximate composition
ranging from 7.10% to 9.32% moisture, 1.83% to 2.48% ash, 0.49% to 0.99% crude
fibre, 32.93% to 52.98% fat, 9.53% to 13.44% crude protein, 24.04% to 41.74%
carbohydrate and 90.69% to 92.91% dry matter. The composition flour sample had
functional properties ranging from 63°C to 69°C gelatinization temperature. The
oil absorption and water absorption capacity of the flour sample range from
1.60m1/g to 1.90m1/g and 0.90m1/g to 1.50m1/g respectively. Bulk density of the
flour blends ranged from 0.70g/ml to 0.72g/ml. The wettability of the flour
blends range from 57.50m1/g to 62.50m1/g. The Gelation Capacity of the flour
samples ranged from 5.10% to 6.10%. The result obtained from the sensory
evaluation of the biscuit samples showed that all the samples competed
favourably well with the control sample ARS
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CHIGBU, S (2021). Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (Triticum Aestivum). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-biscuit-from-composite-flour-of-livingstone-potato-plenthrantus-esculenta-soybean-glycine-max-and-wheat-triticum-aestivum-7-2
SUNNY, CHIGBU. "Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (Triticum Aestivum)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 29 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-biscuit-from-composite-flour-of-livingstone-potato-plenthrantus-esculenta-soybean-glycine-max-and-wheat-triticum-aestivum-7-2. Accessed 24 Nov. 2024.
SUNNY, CHIGBU. "Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (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-quality-evaluation-of-biscuit-from-composite-flour-of-livingstone-potato-plenthrantus-esculenta-soybean-glycine-max-and-wheat-triticum-aestivum-7-2 >.
SUNNY, CHIGBU. "Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (Triticum Aestivum)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-biscuit-from-composite-flour-of-livingstone-potato-plenthrantus-esculenta-soybean-glycine-max-and-wheat-triticum-aestivum-7-2