Proximate and Sensory Properties of Biscuits from Wheat and Processed African Yam Bean Seed Composite Flour
Ilomuanya, V.M *
Department of Food Science and Technology, Imo State University Owerri, Imo State, Nigeria.
Kabuo, C.O.
Department of Food Science and Technology, Imo State University Owerri, Imo State, Nigeria.
Ehirim, F.C.
Department of Food Science and Technology, Imo State University Owerri, Imo State, Nigeria.
Nwokeke, B.C
Department of Food Science and Technology, University of Agriculture and Environmental Sciences, Umuagwo, Imo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Baked products such as biscuits are important snacks that are sold in ready-to-serve form. Proximate and sensory properties of biscuits from wheat and processed African yam bean seed composite flour biscuits were evaluated. African yam bean seeds were processed by soaking (24 h, ambient), boiling (100oC, 30 min) and roasting (130oC, 30 min).They were processed into flour following standard methods. Optimal mixture model was used for the experimental design. The variables were wheat flour (50–100g/100g), boiled African yam bean flour (20–50g/100g), soaked African yam bean flour (20–50g/100g) and roasted African yam bean flour (20–50g/100g) with a total of thirteen samples (A-M). Proximate compositions as well as sensory attributes of the biscuits samples were evaluated following standard methods. Results showed that the moisture content of the composite biscuits ranged from 9.58% M (50% Wheat flour: 0% BAYBF: 0% SAYBF: 50% RAYBF) to 12.69% (60% Wheat flour: 0% BAYBF: 40% SAYBF: 0% RAYBF). Crude protein content of the samples ranged from 8.24% A (100% Wheat flour: 0% BAYBF: 0% SAYBF: 0% RAYBF) to 18.29% I (50% Wheat flour: 0% BAYBF: 50% SAYBF: 0% RAYBF). Fat content of the composite biscuit samples ranged from 4.84% F (80% Wheat flour: 0% BAYBF: 20% SAYBF: 0% RAYBF to 8.79% for sample M (50% Wheat flour: 0% BAYBF: 0% SAYBF: 50% RAYBF). Ash content of the samples ranged from 1.86% F (80% Wheat flour: 0% BAYBF: 20% SAYBF: 0% RAYBF) to 2.95% I (50% Wheat flour: 0% BAYBF: 50% SAYBF: 0% RAYBF). Crude fiber content of the samples ranged from 1.84% A (100% Wheat flour: 0% BAYBF: 0% SAYBF: 0% RAYBF) to 2.95% I (50% Wheat flour: 0% BAYBF: 50% SAYBF: 0% RAYBF) and sample M (50% Wheat flour: 0% BAYBF: 50% SAYBF: 50% RAYBF).Carbohydrate content of the samples ranged from 57.57% I (50% Wheat flour: 0% BAYBF: 50% SAYBF: 0% RAYBF) to 70.48% A (100% Wheat flour: 0% BAYBF: 0% SAYBF: 0% RAYBF). Sensory properties of the composite biscuit samples evaluated showed that sample K (70% Wheat flour: 0%BAYBF: 0% SAYBF: 30% RAYBF) was highly rated in all the sensory attributes examined.
Keywords: African yam bean, biscuits, composite flour, proximate properties, sensory properties