Production And Evaluation Of Biscuit Samples With Cocoyam, Soybean, Wheat Flour Blends Incorporated Carrot Powder

ABSTRACT

 Flour blends were prepared form red cocoyam (Xanlhosoma sagi(tfolium Schott), soybean (Glycine max), wheat (Trilicum aestirum) and were fortified with carrot at different proportions. Different proportions of the flour blends were used to produce assorted biscuit. The assorted biscuits were evaluated for proximate composition, physical parameters, vitamin A content, and anti-nutritional composition. The sensory characteristics of the assorted biscuit were also determined using 100% wheat flour as the control sample. The assorted biscuit had proximate compositions ranging from 8.58% - 9.40% Protein, 6.465% - 8.17% Ash, 1.27% - 1.68% Crude Fiber, 18.6% - 23.76% Fat, 57.15% - 62.98% Carbohydrate and 451.65 — 479.36kca1 caloric value. The physical composition of the biscuit sample range form 5.56cm — 8.64cm diameter, 9.75g — 31.5g weight, 0.995% - 2.25% spread ratio and 1.87kg — 2.17kg break straight. The anti-nutritional composition values of the assorted biscuits ranges from 0.03% - 0.15% Alkaloid, 0.02 —0.24 Phytate and 0.03% - 0.16% Tannin. The vitamin A contents of the assorted biscuit range from 1.91tg - 3.45 tg. The results obtained from the sensory evaluation of the assorted biscuit showed that sample 102 (80% wheat: Soybean 20%) competed reasonably with the control 404 and 303 while sample 105 (33.3% wheat: 33.3% cocoyam : 33.3% soybean flour) was the least preferred by the panelists.