Quality Characteristics of Acha-Mushroom Blend Flour and Biscuits

Abstract

The production and quality evaluation of biscuit made from acha-mushroom flour blends were studied. The biscuits were formulated with 0, 5, 15, and 20% of mushroom (Pleurotus oseotritus) flour with acha four. The biscuits were prepared from the flour blends and evaluated for the proximate composition, phytochemicals, minerals and vitamins, functional, pasting, physical and sensory properties. The carbohydrate content decreases from 67.41-65.03% while the protein, fiber, ash and fat content increases from 5.48-6.39, 1.19-1.49, 2.05-3.06 and 17.22-17.75% respectively with increase in level of mushroom flour addition. Mineral and vitamin content result indicated an increasing level of potassium, phosphorus, magnesium, calcium, vitamin B3, and vitamin C (0.22-0.27, 0.53-0.57, 0.26-0.34, 0.26-0.31, 0.22- 0.27, and 0.56-0.61mg/g) respectively with increasing level of mushroom flour addition. Functional analysis result indicated a decreasing level of oil absorption capacity, Bulk density, and emulsion capacity (11.11-8.33, 0.75-0.60, and 42.42-33.00%) respectively while water absorption capacity and foam capacity increases (50.00-80.00, and 2.00-10.00%) with increasing level of mushroom flour addition. Pasting properties result indicated a decreasing level of trough (136.80-116.80) RVU, pasting time (7.00-5.10) mins, and pasting temperature (72.30-56.80)*C while peak viscosity (216.60-268.10) RVU, breakdown viscosity (79.80-158.50) RVU, final viscosity (327.30-366.70)RVU and set back (190.50-249.90)RVU increases with increasing level of mushroom flour addition. The break strength and weight (2.59-1.52kg and 12.48-11.75g) respectively, decreases while spread ratio (6.59-6.70) of the biscuit samples resulted in a increases with an increase in the level of mushroom flour addition. In sensory evaluation, biscuit containing 5% mushroom four had the highest scores for all sensory attributes except for crispiness. Biscuit containg 20% mushroom flour had score value of 6.70 for crispiness. Addition of mushroom to acha could be said to have greatly improve the quality of acha.