Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain Flour

Abstract

The utilization of plantain flour has increased in recent years as a result of its industrial potential and health benefits; hence the more quests for its application in food product development. In this study, short bread biscuit was formulated from wheat and plantain flours mixed in the ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% wheat flour was indicated as control. The flours and the short bread biscuits were analyzed for their proximate, physico-chemical properties of the mixes and physical attributes and consumer acceptability of the short bread biscuit by sensory evaluation using standard methods. The result showed that the proximate composition values ranged from 12.41 to 14.54, 9.06 to 11.38, 1.11 to 1.51% for moisture, protein, fat, crude fibre, ash contents and carbohydrate respectively. The mineral ranged from 2.28 to 2.67 mg/100 g, 8.38 to 9.44 mg and 276 to 296.50 mg/100 g for iron, calcium and phosphorus respectively. The physiochemical properties ranged from 0.609 to 0.615 g/ml and 0.63 to 0.64 g/ml, 119.50 to 134.00 g/g, 15.25 to 17.40 g/g for loose and packed bulk densities, water absorption capacity, swelling capacity respectively. The amylose and amylopectin value ranged from 24.05 to 31.55 and 68.45 to 75.95% respectively. The value for vitamin C and B1 ranged 3.04 to 3.58 and 0.22 to 0.24 μg/100 g respectively. The proximate content of the short bread biscuit ranged from 8.65 to 9.94, 6.93 to 7.73, 65.96 to 66.74, 1.02 to 1.75, 2.25 to 2.63 for moisture, protein, carbohydrate, crude fibre, ash and carbohydrate respectively. The sensory attribute shows that short bread biscuit produced from 90:10% was well accepted.