Evaluation Of Fibre-Rich Biscuit Produced From Blends 1 Of Wheat And Residues Of Soybean, Tigernut And Coconut

ABSTRACT

This study was aimed at evaluating fibre-rich biscuits produced from composite flours of soybean, tigernut and coconut residue flour blends with wheat. The proximate, physical, antinutrient, functional and sensory properties of the various products were carried out using standard methods of analysis. There were significant differences (p<0.05) in the sensory attributes with the 100% wheat flour biscuit more preferred in all the sensory attributes evaluated. The sensory values ranged from 6.00 to 8.50% (appearance), 5.25 to 8.45% (taste), 5.55 to 8.25% (texture), 5.35 to 8.60% (flavour) and 5.75 to 8.75% (general acceptability). This study revealed that, substitution of soybean, tigernut and coconut residue flour into wheat reduced the sensory satisfaction but however, increased the nutrient content of the products. > in the proximate composition of the product with mean values ranging from 5.38 to 6.05% (moisture), 93.96 to 94.62% (dry matter), 8.940 to 16.03% (protein), 1.15 to 5.89% (fiber), 20.38 to 35.17% (fat), 1.16 to 3.14% (ash), 35.20 to 62.77 (carbohydrate), 470.20 to 521.29% (energy). The result of the physical properties showed significant differences with mean values ranging from 4.31 to 8.03g (weight), 4.31 to 4.21mm (diameter), 296.73 to 397.15 (break strength), 1.31 to 1.91 (spread ratio), and 2.39 to 3.47 (height). The anti-nutrient content of the product increased with increase in substitution and differed significantly from each other. The residue flour also differed significantly from each other in their functional properties with mean values ranging from 0.52 to 1.11g/loOg (bulk density), 1.01 to 2.69g1100g (oil absorption capacity), 2.47g/100 to l.57g1100g (water absorption capacity), 0.06 to 69.22 (foam capacity), 2.83 to 63.15 (foam stability), 27.91 to 94.03 (emulsion capacity), 54.50 to 70.00 (gelation temperature) and 169.50 to 194.75 (wettability). The sensory evaluation result showed that, there were significant differences ) in the sensory attributes with the 100% wheat flour biscuit more preferred in all the sensory attributes evaluated. The sensory values ranged from 6.00 to 8.50% (appearance), 5.25 to 8.45% (taste), 5.55 to 8.25% (texture), 5.35 to 8.60% (flavour) and 5.75 to 8.75% (general acceptability). This study revealed that, substitution of soybean, tigernut and coconut residue flour into wheat reduced the sensory satisfaction but however, increased the nutrient content of the products.