Evaluation of Macronutrients, Functional Properties of Composite Flour and Sensory Properties of the Developed Biscuits

Abstract

Aim: This study evaluated the macronutrients, functional properties of composite flour and sensory properties of biscuits made from the blends of composite flour. Study Design: This study is an experimental study. Place and Duration of Study: Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Oyo state, Nigeria. Methods: African yam bean seeds and bambara groundnut were sorted, soaked, dehulled, dried, milled and sieved while soybeans were boiled after the unit operation. 70: 30% was used for composite flour while 100% wheat flour was used as control. Proximate composition and functional properties were determined on formulated flour, physical and sensory attributes were evaluated on biscuits. Data obtained were statistically analyzed by Analysis of Variance (ANOVA) and means were separated using Duncan Multiple Range Test (p<0.05) at 5% level of significance. Results: The results obtained for moisture, ash, protein, fat, fiber and carbohydrate for the composite flour ranged from 7.827 to 10.234%, 1.529 to 2.415%, 12.101 to 18.092%, 0.501 to 1.035%, 1.939 to 2.488% and 68.142 to 73.697% respectively. Functional properties of flour: bulk density, water absorption capacity, solubility and swelling capacity ranged from 0.55 to 0.620%, 2.308 to 3.024%, 2.323 to 2.697% and 6.836 to 7.448%, respectively. Biscuits made from 70% wheat flour + 30% African yam bean had the highest general acceptability score (7.75±0.716). Conclusion: The incorporation of soybean, bambara groundnut and African yam bean flour in biscuits production increased the nutritional composition of biscuits.