Functional, Nutritional and Sensory Characteristics of Biscuits Improved with Plantain, Breadfruit and Termite Flour
Background: High cost of wheat flour in non-wheat producing countries poses an economic problem.
Objectives: The potentials of plantain, breadfruit and termite in biscuit making as well as the nutritional and sensory characteristics of the processed biscuits were investigated.
Methods: The food crops and termite were processed into flour and the functional properties determined. The flours were combined in different proportions to obtain composite flours; (40% wheat, 30% breadfruit & 30% plantain), (40% wheat, 30% breadfruit & 30% termite), (40% wheat, 30% plantain & 30% termite) and (30% breadfruit, 40% plantain & 30% termite). Commercial wheat flour was used as control. Biscuits were baked using the composite flours and evaluated for nutrient composition and sensory attributes. Data were analyzed using Statistical Package for Social Sciences, version 21. Significance was accepted at p < 0.05.
Results: The biscuit made with only commercial wheat was significantly (p < 0.05) low in protein (6.24%) and fat (20.01%) content. Biscuits processed from composite flours had significantly (p < 0.05) high amount of folate and vitamin B compared to the control. Sensory characteristics of biscuits made with 6 blends of wheat, breadfruit and plantain flours were comparable to the control.
Conclusion: Highly nutritious and low cost biscuits could be produced by incorporating plantain, breadfruit and termite into wheat flour.
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