Production And Evaluation Of Short Bread Biscuit From The Flour Blends Of Water Yam (Dioscorea Alata L.) And Wheat (Triticum Aestivum)

ABSTRACT

 Shortbread biscuits were made by supplementing wheat flour (WF) with water yam flour (WYF) after the seeds have been sorted, sun dried, milled, and sieved into fine flour using a sieve size of 0.4mm and used at various proportions of the sample 102-107 (70: 30:%, 50: 50%; and 40: 60%) and sample 101(100% whole wheat) as control. The functional properties, proximate composition, sensory properties and physical properties of water yam, and wheat flours were determined. The proximate composition of the biscuit samples dry matter, moisture, protein, fat, fibre, ash, carbohydrate and energy value content ranged from 94.900 — 97.43%, 2.57-5.10%, 11.02- 12.04%,9.35-14.03%,0.52-1.28%,2.01-2.65%,65.96-73.20% and 421.03-436.95kca1 respectively. There were significant differences (