Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (Triticum Aestivum)

ABSTRACT

 Flour blends prepared from Livingstone potato (Plenthrantus esculenta), Soybean (Glycine max) and Wheat (Triticum estivum) at different proportions were used in the production of biscuit. The composite flour was evaluated for functional properties and the biscuit samples were evaluated for proximate composition. The sensory characteristic of the biscuit produced was also determined using 100% wheat flour as the control sample. The biscuit sample had proximate composition ranging from 7.10% to 9.32% moisture, 1.83% to 2.48% ash, 0.49% to 0.99% crude fibre, 32.93% to 52.98% fat, 9.53% to 13.44% crude protein, 24.04% to 41.74% carbohydrate and 90.69% to 92.91% dry matter. The composition flour sample had functional properties ranging from 63°C to 69°C gelatinization temperature. The oil absorption and water absorption capacity of the flour sample range from 1.60m1/g to 1.90m1/g and 0.90m1/g to 1.50m1/g respectively. Bulk density of the flour blends ranged from 0.70g/ml to 0.72g/ml. The wettability of the flour blends range from 57.50m1/g to 62.50m1/g. The Gelation Capacity of the flour samples ranged from 5.10% to 6.10%. The result obtained from the sensory evaluation of the biscuit samples showed that all the samples competed favourably well with the control sample ARS