Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium)
ABSTRACT
Flour blends were prepared from
Cocoyam (Xanthosoma sagittifolium), Bambara nut ( Vigna substerranean), and
Wheat (Triticum aestivum) at different proportions and used to produce biscuit.
The biscuit samples were evaluated for proximate composition, sensory
characteristics and physical parameter. The proximate composition of the
biscuit samples ranged from 7.31 - 10.3 1% moisture content, 1.73 - 2.57% ash
content, 9.13 -11.06% protein, 14.90-18.10% fat, 2.07-2.99% crude fiber and
58.29 -60.95% carbohydrate. The physical composition of the biscuit samples
ranged from 19.89 —20.85cm diameter, 8.61 -9.87g weight, 6.38 — 7.03cm
thickness, 2.96 — 3.19% spread ratio, 0.14 -0.19kg break strength. The results
obtained from sensory evaluation of the biscuits showed that sample (90% wheat:
10% boiled undehulled bambara) compared favorably with the control (100%
wheat).
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EKELEME, C (2021). Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-characteristics-of-biscuit-made-from-whole-and-unwhole-bambara-nut-vigna-sabsterranean-wheat-triticuin-asetivum-and-cocoyam-flour-xanthosoma-saggittfolium-7-2
CHINENYE, EKELEME. "Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Aug. 2021, https://repository.mouau.edu.ng/work/view/quality-characteristics-of-biscuit-made-from-whole-and-unwhole-bambara-nut-vigna-sabsterranean-wheat-triticuin-asetivum-and-cocoyam-flour-xanthosoma-saggittfolium-7-2. Accessed 24 Nov. 2024.
CHINENYE, EKELEME. "Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-characteristics-of-biscuit-made-from-whole-and-unwhole-bambara-nut-vigna-sabsterranean-wheat-triticuin-asetivum-and-cocoyam-flour-xanthosoma-saggittfolium-7-2 >.
CHINENYE, EKELEME. "Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-characteristics-of-biscuit-made-from-whole-and-unwhole-bambara-nut-vigna-sabsterranean-wheat-triticuin-asetivum-and-cocoyam-flour-xanthosoma-saggittfolium-7-2