QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE

Abiodun Aderoju ADEOLA, Dorcas Olawunmi OLAYIOYE, Alexander Adedolapo OLUYOMBO, Babatunde Adebiyi OLUNLADE

Abstract

Protein and vitamin A deficiencies are two public health concerns in Nigeria. This study investigated the quality attributes of biscuits prepared from yellow fleshed cassava flour (YFCF) and quality protein maize flour (QPMF). The proximate, mineral and antinutrient composition, β-carotene content and color attributes of the composite flour and biscuits were determined. Data were subjected to analysis of variance and the means separated by Duncan’s Multiple Range Test. The protein and β-carotene contents of the flour blends ranged from 5.69 to 8.54% and 1.45 to 2.76 µg/g, respectively. On the other hand, the biscuits contained 11.38 to 14.6% protein and 1.35 to 1.82 µg/g β-carotene. The protein, ash, crude fiber, spread ratio and mineral composition of biscuits increased as QPMF increased. The hardness of the biscuits decreased with increase in QPMF. Furthermore, the mean sensory scores of the biscuits revealed that they were liked moderately. However, the most acceptable biscuit was the one prepared from 20% YFCF and 80% QPMF.This study has demonstrated the possibility of producing acceptable biscuit from quality protein maize, which could be used in school feeding programmes in Nigeria.

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