Chemical and organoleptic evaluation of biscuits made from mixtures of hungry rice, acha (Digitaria exilis) sesame; (Sesamum indicum); and breadfruit (Artocarpus atilis) flours

Abstract

The proximate, mineral and vitamin compositions of the biscuits prepared from mixtures of unprocessed and processed hungry rice (acha), sesame and breadfruit flours were evaluated. Processing included sprouting acha for 48 h, dehulling sesame and boiling breadfruit for 10 min. The samples were milled into fine flours and combined in ratios of 70:15:15, 60:25:15 and 60:15:25 (protein basis) of sesame, acha and breadfruit. Biscuits developed from the composite flours were chemically and organoleptically evaluated using standard methods. The biscuits contained appreciable quantities of phosphorus, calcium and ascorbate and fair levels of protein (9.02--14.30%). The biscuit from the processed 70:15:15 mixture had the highest (p < 0.05) protein level. Processing improved flavor and general acceptability of the biscuits. Biscuits from the processed 60:25:15 and 60:15:25 mixtures were preferred over others in terms of organoleptic attributes.