About Bioline  All Journals  Testimonials  Membership  News

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.


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.

Quality, wheat, African bread fruits, biscuits.

© Copyright 2007 - Annals of African Medicine.

Home Faq Resources Email Bioline
© Bioline International, 1989 - 2023, Site last up-dated on 01-Sep-2022.
Site created and maintained by the Reference Center on Environmental Information, CRIA, Brazil
System hosted by the Google Cloud Platform, GCP, Brazil