Production And Evaluation Of Biscuit Produced From Blends Of Egusi (Citrullus Lanatus), Usu (Pleurotus Tuber -Reguim) And Wheat Flour

ABSTRACT

Egusi (melon) flour sample was defatted using two different methods; (Manual defatted and solvent methods) usu (pleurotus tuber -regium) and wheat flours were blended together with the defatted sample to form composite flour. The chemical and functional of the blends were investigated. The flours were used to make biscuit using different ratio of substitution 60E:30U:IOW,50E:40U:IOW, 70E:20U:IOW, 80E:IOU:IOW, and 100% Wheat and used to bake biscuit, this followed statistical analysis of the Proximate composition, functional properties of the flour and sensory score of the biscuits produce were also determined. Result revealed that defatting improved the textured, color, taste, and general acceptability of the biscuit and cause decrease in flavor of the biscuit as a result of decrease in fat content of the flour. The result of the functional properties of the flour revealed that egusi and usu flour could be useful in food product which require aeration for textural aesthetic and leaving purpose.