Production and Evaluation of Biscuits from Cocoyam (Xanthosoma Sagittifolium Cv Okoriko)-Wheat Composite Flour

Production and evaluation of biscuits from Xanthosoma sagittifolium cv okoriko was studied. The cocoyam (Xanthosoma sagittifolium cv okoriko) was processed into flour and the proximate composition of the flour sample was determined. Biscuits were produced from composite flours of cocoyam and wheat at the ratios - 100:0, 95: 5, 90:10, 85:15, 80: 20 respectively, using 100% wheat flour as control. Sensory evaluation was carried out on the biscuit samples. Physical analysis was carried out on the biscuit sample containing 100% cocoyam flour (AOK) and the control. The result of proximate composition of the flour sample indicated a protein content of 7.8%, ash content of 3.2%, fibre content of 0.5%, fat content of 4.5%, moisture content of 11.5% and carbohydrate content of 72.5%. Result of physical analysis of the biscuit samples showed that sample AOK had the highest value for spread ratio (4.48) while the control had (3.11) for spread ratio. The break strength of the biscuit samples ranged from 600- 700g with sample AOK having the highest break strength. The organoleptic properties of the biscuit samples showed that the control was significantly (p≤0.05) different in colour, aroma and overall acceptability with a score of approximately 8.0 for each attribute. Sample DOKW (85% cocoyam flour and 15% wheat flour) was the most preferred in terms of texture with a score of approximately 8.0 while sample BOKW (95% cocoyam flour and 5% wheat flour) had the highest value (approximately 7.0) for overall acceptability excluding the control and was significantly (p≤0.05) different from the control. This indicates that cocoyam (Xanthosoma sagittifolium cv okoriko) flour could be used in the production of quality biscuits and could also be used for substituting wheat flour up to 80% level in biscuit production without adversely affecting the sensory attributes of the product.

Keywords: biscuit, cocoyam flour, composite, evaluation, wheat flour.