QUALITY CHARACTERISTICS OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT, COCOYAM AND GOLDEN MELON SEED.

Raji, O.H.¹, Ilori, O.A.², Olorode O.O.⁴ and Orelaja, O.T.³

^1,3,4Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta

²Department of Nutrition and Dietetics, Moshood Abiola Polytechnic, Abeokuta

E-mail: traj332002@yahoo.com   

Abstract: Biscuits are nutritive snack produced from unpalatable dough that is transformed into appetizing products through the application of heat in the oven. Cocoyam corms and golden melon seed were processed into flour blends and biscuit was produced from wheat, cocoyam and golden melon flour blends. The composite flour was analyzed for functional properties like bulk density, water absorption, swelling power, solubility and dispersibility while Proximate properties like protein, fat, crude fibre, moisture content, carbohydrate; and sensory analysis were carried out on different blends of the biscuit produced using standard methods. The result of proximate properties shows that addition of golden melon flour (GF) at 10, 15, 20% had low moisture content. No significance difference (P<0.05) was observed in the Ash and crude fibre content of all samples. The fat content had an increase at 5% level of golden melon flour (GF). The highest carbohydrate content was observed in the biscuit containing the highest proportion of cocoyam flour (CF). The biscuit sample with 60%(WF):30%(CF):10%(GF) has the highest protein content. On the basis of sensory score, biscuit produced from 70%WF: 25%CF: 5%GF were ranked highest and more acceptable than others.  The successful supplementation of golden melon flour (GF) at 10% level brought an increase in the protein content which will help to alleviate the problem of protein energy malnutrition since consumption of biscuit in Nigeria is high.