Asian Journal of Food Research and Nutrition

Bioactive Compound, Chemicals, Physical and Sensory Properties of Biscuit Produced from Defatted sesame Seed Flour and Unripe Plantain Flour Blend

Oluwasegun O. Ogundele *

Department of Food Science and Technology, Federal University Wukari, Taraba State, Nigeria.

Isah D. Mohammed

Department of Food Science and Technology, Federal University Wukari, Taraba State, Nigeria.

*Author to whom correspondence should be addressed.

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Abstract

This study attempts to investigate Biscuit Produced from Defatted Sesame Seed Flour and Unripe Plantain flour Blend were evaluate for Proximate composition, Antioxidant property, Mineral compositions, Sensory and Physical Properties. Composite flour formulation comprising varying proportions of defatted sesame flour and unripe plantain flour blends (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50). The biscuit were produced from the composite flour blends with other ingredients (fat, sugar, baking powder and salt). The crude fiber, protein content, moisture content, ash content, fat content and the carbohydrate content range from (21.95% to 29.1%), (7.07% to 23.05%), (1.98% to 9.98%), (3.63% to 4.23%), (34.75% to 44.51%) and (6.37% to 11.50%) respectively. The antioxidant property (DDPH scavenging radical) ranges from 31.34% to 79.69% respectively. The mineral composition calcium (Ca) and iron (Fe) ranges from 1.93 to 2.23mg/kg and 0.78 to 3.78mg/kg respectively. The physical properties; thickness, diameter, weight and spread ratio ranges from (0.96cm to 1.24cm), (4.85 to 5.06cm), (6.93g to 7.57g) and (4.56 to 5.43cm) of the biscuit. The sensory acceptability of the biscuit had a mean score that was generally acceptable for sample 80:20. The unripe plantain flour had a significant effect and contributed to the flour blend and the biscuit properties. The biscuit is to enhance the nutritional and health status of the consumers especially patient with diabetes.

Keywords: Proximate composition, Antioxidant property (DPPH), mineral compositions, and sensory properties

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