Production and Evaluation of Biscuit from composite wheat (Triticum aestivum) and African yam bean (Sphenostylis stenocarpa) flour:- Eke Obia, E

ABSTRACT

Flour blends with different proportions were prepared from African yam bean (Sphenostylis stenocarpa), and Wheat (Triticum aestivum). The African yam bean/wheat flour was mixed in the ratio: 100.0%, 75:25%, 50:50%, 25:75%, and O: 100% respectively and used to produce biscuits. The different composite flour samples were evaluated for proximate composition, functional properties, and anti-nutritional composition. The sensory characteristics of the biscuits were also determined using I 00% wheat flour as the control sample. The biscuit samples had proximate composition ranging from 6.35 -- 11.45% Moisture content, 0.48 to 4.21% Ash, 0.88 to 2.28% Crude fibre, 12.75 to 22.0% Protein, 1.43 to2.34% Crude fat, 63.30 to 73.01% Carbohydrate. The functional properties of the biscuit samples ranges from 0.53 to 0.7lg/ml Bulk density, 14.70 to 20.40% Water absorption capacity, 0.60 to 11.81% Oil absorption capacity, 5.52 to 43.21% Foam capacity, 64.00 to 190.00 seconds Wettability, 6.01 to 15.37% Gelation capacity and 15.10 to 52.10% Emulsion capacity. The anti-nutritional composition of the biscuit samples ranges from 106.40 to 191.20mg/100g Trypsin inhibitor, 1.69 to 74.40mg/ 100g Phytic acid and 0.08 to 0.45mg/100g Tannins. Sensory evaluation results showed that all the biscuit samples had high rating for all evaluated attributes. The 75:25% and 50:50% of A YBF supplementation compared favourably with control (100% WF), Biscuits from other substitution levels were generally acceptable as they were neither liked nor disliked by the panelists.