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Evaluation of the Potential of African Pear (Dacryodes edulis) Pulp as an Ingredient in Biscuit Making


NC Onuegbu
NC Ihedohanma
UC Okorafor
AC Nwankwere

Abstract

African pear pulp (APP) was used at different levels (100%, 75%, 50%, 25% and 0% [control]) to replace margarine in biscuit. The proximate composition, thickness, diameter as well as consumer acceptability were evaluated. The samples produced with 100% pear pulp substitution had significantly higher values for protein, crude fibre, ash and moisture (14.13%, 0.99%, 3.82% and 13.77% respectively). These values decreased with decreasing levels of APP substitution. The 100% APP sample had a significantly (p <0.05) lower  thickness (0.26 cm) than the rest, but no significant difference (p >0.05) was observed in the diameter of the samples. However, no significant difference (p>0.05) was observed in the overall acceptability of the biscuit samples.

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eISSN: 0189-7241