Proximate Composition and Sensory Properties of Wheat-Maize Composite Flour Biscuits Enriched with Fermented Locust Beans (Parkia biglobosa)

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Abiona, S.O, Idowu-Mogaji, G.O

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Published: 22 April 2024 | Article Type : Research Article

Abstract

The current economic situation in Nigeria demands the substitution of maize flour for wheat flour in pastries. Concern of health-conscious consumer for quality food led to the enrichment of this composite flour with nutritive and medicinal underutilize crop as Parkia biglobosa. Biscuits were produced from wheat-maize composite flours and enriched with fermented Parkia biglobosa flour (FPB). The proximate composition and sensory properties of the FPB enriched wheat-maize composite flour biscuit samples (A, B and C) was assessed. Data were subjected to descriptive statistics and analysis of variance (ANOVA) at p ˂ 0.05. The proximate results of the biscuits samples ranged from 12.52 to 12.80% (moisture content), 3.15 to 3.28% (ash), 12.30 to 15.26% (fat), 2.63 to 4.21% (fibre), 10.37 to 13.26% (crude protein) and 53.00 to 57.05% (carbohydrate). The sensory evaluation results ranged between 5.30-6.40; 4.70-5.70; 4.70-5.90; 4.60-5.70; 4.82-5.87 for crispness, colour, aroma, taste and overall acceptability respectively. Sample C had least fat content, highest fibre and carbohydrate content and was most preferred for crispness, taste and overall acceptability. Significant (p<0.05) difference was observed for the moisture and carbohydrate content of the biscuit samples, while there were significant (p<0.05) differences among the sample means for crispness and colour.

Keywords: Parkia Biglobosa, Biscuits, Fermented, Maize Flour, Composite Flour.

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Abiona, S.O, Idowu-Mogaji, G.O. (2024-04-22). "Proximate Composition and Sensory Properties of Wheat-Maize Composite Flour Biscuits Enriched with Fermented Locust Beans (Parkia biglobosa)." *Volume 7*, 1, 18-21