NUTRIENT COMPOSITION OF BISCUITS FROM BAMBARANUT, SOYBEAN AND CARROT FLOUR BLEND

Abstract

Biscuit composite flour was formulated from the blends of Bambaranut, soybean and carrot flours in the ratios of 80:20:0, 70:20:10, 60:20:20 and 50:20:30 coded as A, B, C and D samples respectively. The proximate composition, mineral elements, functional properties and sensory evaluation of the biscuits were also analysed. The crude protein content of the biscuit samples ranged from (13.04 to 18.53%), moisture content(1.80 to 2.75 %) fat (21.39 to 22.57 %), crude ash (3.45 to 4.23 %) and crude fiber from (1.41 to 1.82 %). The energy values of the biscuit samples ranged from 465.95 to 477.08 Kcal/mg. The bulk density of the biscuit samples ranged from 0.72 to 1.71 g/ml, swelling capacity from 5.00 to 9.00 ml/g and water absorption capacity from 1.50 to 2.10 %. Calcium ranged from (393.30 to 433.50 ppm), Iron (30.27 to 39.22 ppm), Potassium (88.15 to 95.40 ppm), Magnesium (80.20 to 90.30 ppm). The K/Ca ratio ranged from 0.22 to 0.23, and Fe/Mg ratio ranged from 0.38 to 0.45. Appearance ranged from 7.30to 8.70, aroma (7.00 to 8.50), taste (6.70 to 8.30), texture (7.10 to 8.30) and overall acceptability ranged from 7.30 to 8.80. Keywords: Bambaranut, Soybeans, Carrot Flours and Biscuits