Physiochemical, In-Vitro Digestibility and Organoleptic Evaluation of “Acha” Wheat Biscuit Supplemented with

  • J A Ayo
  • V A Ayo
  • I Nkama
  • R Adewori
Keywords: Physiochemical, In-vitro digestibility, organoleptic, nutritional, acha, wheat, soybean, biscuit

Abstract



Biscuits were produced from wheat-”acha” (7:3) composite flour (WAF) and soybean flour (SBF) blends. The various ratios of WAF to SBF used were 100:00, 95:05, 90:10, 85:15, 80:20 and 70:30. The biscuits were analyzed for physical (weight, spread ratio, break strength), chemical (protein, fats, ash, carbohydrate, water), in-vitro (protein and starch) digestibility and organoleptic (colour, taste, odour, texture) qualities. The weight and break strength of the WAF-SBF biscuits decreased from 11.61.to 8.81%, and 2.11 to 1.13%, respectively, while the spread ratio increases from 4.74 to 6.43 with increase in the soybean blend ( 0 – 30%).The protein, fat and energy ( calorie) content of the biscuits increased from 5.0 to 14.19%, 14.80 to 24.01% and 422.34 to 476.42 kcal/g, while the moisture, ash and carbohydrate content decreased from 2.9 to 1.56, 9.79 to 9.35 and 67.51 to 50.89%, respectively, with increase in the soybean blend (0 to 30%). The decrease in the in-vitro starch and protein digestibility of the biscuit increased from 2.09 to 11.9% and 0.18 to 2.39%, respectively with increase in the percentage (0 – 30%) soybean flour. Generally the mean scores for all the assessed sensory parameters decreased with increase in the soybean blend, and were significant at above 15%, p= 0.05.

Keywords: Physiochemical, In-vitro digestibility, organoleptic, nutritional, acha, wheat, soybean, biscuit.

Nigerian Food Journal Vol. 25 (1) 2007: pp. 77-89
Published
2007-11-23
Section
Articles

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eISSN: 0189-7241