ABSTRACT

Flour blends were produced from cassava and African Yam bean on replacement basis of 100%. 75%, 25%, 50%, 25%, 75% and 0%. 100% (cassava and African Yam bean) was used to produce biscuit with 100% wheat flour as control. Proximate composition indicated that protein content of AYB increased significantly (P<0.05) 22.53% to 1.75% of cassava. Ash content 13.54% to 6. 17%, crude fat content 7.60% to 5.50%. However the carbohydrate content of AYB decreased significantly (P>0.05) 59.35% to 8 1.26% of cassava. All blends of bulk density ranged from 0.69% to 0.66%, oil absorption capacity 12.22% to 3.10%. The water absorption capacity decreased 5.91% to 10.98%, 47.82% to 3 5.77% and 0.75%. to 0.63% for foam capacity, emulsion capacity and gelation capacity respectively. Sensory evaluation showed that there was significance difference (P>0.05) in texture, colour, taste and general acceptability of the samples. From the results the product blended compared favourably with wheat which we are addicted with both in protein and energy content. However, ABYF at 25% could be incorporated into 75% wheat flour to obtain a biscuit that has similar organoleptic characteristics to that from 100% wheat flour. So succession in this direction will lead to a better utilization, reduce dependence on importation of wheat, increase food availability, create variety and improved the nutrient of the populace.