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Nigerian Food Journal
Nigerian Institute of Food Science and Technology
ISSN: 0189-7241
Vol. 25, No. 2, 2007, pp. 19-27
Bioline Code: nf07022
Full paper language: English
Document type: Research Article
Document available free of charge

Nigerian Food Journal, Vol. 25, No. 2, 2007, pp. 19-27

 en Quality characteristics of biscuits made from wheat and African breadfruit ( Treculia africana check for this species in other resources )
Agu, H. O.; Ayo, J. A.; Paul, A. M. & Folorunsho, F.

Abstract

Composite biscuit was made from bread fruit/wheat flour. Dehulled bread fruit was sorted, washed, sun dried, milled and sieved to get flour. The bread fruit/wheat flour was mixed in the ratio 0:100%, 10:90%, 20:80%, 30:70%, 40:60%, 50:50% and 60:40% respectively and used to produce biscuits. Proximate analysis, sensory and quality evaluations were carried out on the biscuits. The proximate composition of the biscuits ranged in values with moisture from 7.18 to 8.39%, protein 8.39 to 15.53%, fat 9.02% to 19.78%, ash 0.99 to 1.3% and carbohydrate 56.38 to 73.21%. significant differences (p <0.05) existed in odour, taste, texture, aroma, colour and general acceptability of the biscuits. Spread ratio of the different formulations ranged from 4.54 to 6.14 while the break strength ranged from 139.0 to 299.79kg.

Keywords
Quality, wheat, African bread fruits, biscuits.

 
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