PROXIMATE COMPOSITION OF GERMINATED FONIO (DIGITARIA IBURUA ) MUSHROOM (PLEEUROTUS PULMONARIUS) AND GINGER (ZINGIBER OFFICINALE) COMPOSITE FLOUR AND SENSORY PROPERTIES OF THE BISCUITS PRODUCED THEREOF

Abstract

Biscuits were prepared from germinated fonio, mushroom and ginger flour blends. This study was carried out to evaluate the proximate composition of flour blends and sensory attributes of the biscuit. Composite flours were produced from germinated fonio, mushroom and ginger at varying proportions using I-optimal mixture design expert (version 10, Stat-Easc Inc., USA) to produce 17 flour blends giving the ingredients in the range of germinated fonio (78-94 %), mushroom (4 -19 %) and ginger flour (1-5 %). Proximate composition of the composite flours was evaluated using standard methods. The crude protein and fibre were 9.42-15.25% and 3.25-9.91 % respectively. The ash, fat and carbohydrate values within the composite flour were from 68.00-3.53 %, and 1.55-2.70 %, and 61.08-76.25 % respectively. Biscuits prepared from sample O score (8.20, 8.25.8.70, 8.5, 8.07, 8.00) base on appearance, colour, taste, aroma, crispiness and overall acceptability respectively were most accepted by the panelist. Therefore, based on the proximate composition and sensory evaluation, it is evident that biscuits high in protein and other nutritious properties can be produced from the composite flour and can be utilized industrially.