ABSTRACT

 This study investigated the production of fibre-rich biscuit from whole tigernut and unripe banana flour blends. Flour was produced from tigernut and unripe banana and was formulated in different proportions; 100:0 (TF 100), 0: 100 (UBFI 00), 90: IO (TF90), 80:20 (TF80) and , 70:30 (TF70) to obtain composite flour. The composite flours were subjected to functional analysis prior to production of biscuit samples. Analyses such as proximate composition, mineral contents, dietary fibre profile, physical and sensory properties. Experimental data were subjected to statistical analysis at 95% confidence interval. The functional properties of the flour samples ranged from 0.62 to 0.86 g/ml for bulk density, 1.37 to 1.88 g/ml for water absorption capacity, 1.29 to 1.53 g/ml for oil absorption capacity, 16.70 to 20.85% for emulsion capacity, 15.28 to 21.51% for foam capacity, 2.12 to 2.49% for swelling index and 59.00 to 66.00°C for gelatinization temperature. The proximate composition ranged from 5.81 to 7.11%, 1.75% to 4.33%, 4.38 to 9.18%, 1.63% to 5.88%, 13.22 to 16.82%, and 58.91% to 68.30% for moisture, ash, crude protein, crude fibre, crude fat and carbohydrate contents. Insoluble dietary fibre ranged from 1.95 to 11.72%, soluble dietary fibre ranged from 0.57 to 8.65% and total dietary fibre ranged from 2.52 to 19.47% respectively Results of mineral content showed that, potassium content of the samples ranged from 139.16 to 218.75 mg/100 g, iron content of biscuit samples ranged from 1.32 to 12.68 mg/l00 g, calcium content ranged from 18.94 to 159.56 mg/100 g, magnesium content ranged from 13 .11 to 125. 79 mg/100 g and sodium content ranged from 19 .3 5 to 67.18 mg/ I 00 g. physical properties shoed that spread ratio ranged from 6.55 to 7.69, weight of the biscuit samples ranged from 14.24 to 17.41 g, diameter ranged from 20.59 to 21.85 mm, height ranged from 0.94 to l.65 cm while break strength ranged from 177.81 to 191.60 g. Conclusively, the dietary fibre profile was greatly increased compared to wheat biscuit, hence, the purpose of developing fibre rich biscuit from whole tigemut and unripe banana was achieved. This product will therefore be beneficial by helping in bowel movement, lowering blood cholesterol, and reducing the risk of colon cancer. Generally, biscuit produced from 90% whole tigernut flour /10% unripe banana flour had the best properties.