Production And Quality Evaluation Of Shortbread Biscuits From Flour Blends Of Wheat (Triticum Aestiivum). African Yam Bean (Sphenostylis Stenocarpa) And Water Yam (Dioscorea Alata, L.).
ABSTRACT
This study was
conducted to evaluate the quality of shortbread biscuit made from Flour Blends
of Wheat, African yarn bean and Water yarn. Wheat, African yarn bean and Water
yam were processed into flour at different portions. The results of the sensory
evaluation of the short bread biscuit samples ranged from (6.28-7.56). Sample
301 (100% wheat) had the highest general acceptability mean value (7.56) which
showed that the biscuit sample were generally accepted by the panellists
followed by sample 303(80% whole wheat flour: 5% African yarn bean: 15% water
yam flour) with the mean value (6.72). The Proximate composition of the
shortbread biscuit samples ranged from 1.18-4.21% Moisture content, Dry rnatter
95.80-98.82%, Crude fibre 0.11-0.82%, Crude protein 10.35- 14.74%, Crude fat
14.29-20.36%, Ash content 1.31-2.48%, Carbohydrate 61.56-72.07% Energy value
458.25-485.1 8kca1. The Functional properties of the flour samples ranged from
i.8-2.4g/100g Water absorption capacity, Oil absorption capacity 1
.9-2.5g/100g, Bulk density 0.68-0. 80g/cm3, Gelatinization temperature
53.00-66.00°c, Wettability 67.00-1 84.00sec, Foam capacity 16.84-21.44%, Foam
stability 81.97-125.01%, Emulsion capacity 35.45-50.05%. The Antinutritional
properties ranged from 1.19-1.78mg/i oOg F lavonoid, Tannin 0.10-0.38mg/i 00g,
Alkaloid 0.83-i .41mg! lOOg and Saponin 0.56-0.89mg! 100g. The physical
parameters of the biscuit samples ranged from i.50-17.42g Weight, 4.25-4.29cm
Thickness, Diameter 27.23-27.53mm, Spread ratio 5.01-6.90%, Breaking strength
301.01-343.43%. The study revealed that biscuit of acceptable quality comparable
to the control sample (100% wheat) could be obtained from African yam bean and
water yam up to 30% substitutions
0.0
ONYENDI, S (2021). Production And Quality Evaluation Of Shortbread Biscuits From Flour Blends Of Wheat (Triticum Aestiivum). African Yam Bean (Sphenostylis Stenocarpa) And Water Yam (Dioscorea Alata, L.).. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-shortbread-biscuits-from-flour-blends-of-wheat-triticum-aestiivum-african-yam-bean-sphenostylis-stenocarpa-and-water-yam-dioscorea-alata-l-7-2
SPLENDOR, ONYENDI. "Production And Quality Evaluation Of Shortbread Biscuits From Flour Blends Of Wheat (Triticum Aestiivum). African Yam Bean (Sphenostylis Stenocarpa) And Water Yam (Dioscorea Alata, L.)." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-shortbread-biscuits-from-flour-blends-of-wheat-triticum-aestiivum-african-yam-bean-sphenostylis-stenocarpa-and-water-yam-dioscorea-alata-l-7-2. Accessed 24 Nov. 2024.
SPLENDOR, ONYENDI. "Production And Quality Evaluation Of Shortbread Biscuits From Flour Blends Of Wheat (Triticum Aestiivum). African Yam Bean (Sphenostylis Stenocarpa) And Water Yam (Dioscorea Alata, L.).". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Dec. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-shortbread-biscuits-from-flour-blends-of-wheat-triticum-aestiivum-african-yam-bean-sphenostylis-stenocarpa-and-water-yam-dioscorea-alata-l-7-2 >.
SPLENDOR, ONYENDI. "Production And Quality Evaluation Of Shortbread Biscuits From Flour Blends Of Wheat (Triticum Aestiivum). African Yam Bean (Sphenostylis Stenocarpa) And Water Yam (Dioscorea Alata, L.)." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-shortbread-biscuits-from-flour-blends-of-wheat-triticum-aestiivum-african-yam-bean-sphenostylis-stenocarpa-and-water-yam-dioscorea-alata-l-7-2