Abstract
Biscuits were produced from blends of plantain, sweet potato and malted sorghum flour. This study was carried out to evaluate the effect of varying the proportions of these flour mixtures on the taste and texture of the produced biscuits. Mixture response surface methodology was used to model the taste and texture of the biscuits with single, binary and ternary combinations of the three flours. The optimum taste and texture of the biscuit were targeted and the responses optimizer of Minitab software (version 14.0) was used to obtain the mixture that gave these targets. Result showed that the taste and texture of biscuits samples differed significantly (p < 0.05). Sweet potato flour had the highest positive influence on the taste, while malted sorghum mostly improved the texture. The regression coefficients showed that the mixture of plantain and malted sorghum flour decreased both the taste and the texture of the biscuit, while the blend of sweet potato and malted sorghum flour had negative influence on the texture of the biscuit. The mixture of the three flours improved both the taste and the texture of the biscuit more than their single or binary combinations. Biscuit of acceptable taste and texture could be produced from the blend of these three flours. Key words: Plantain flour, sweet potato flour, malted sorghum flour, biscuit, taste, texture.
Highlights
Among ready to-eat snacks, cookies and biscuits are widely consumed throughout the world
Mixture response surface methodology (MRSM) was successfully used to identify the optimum combination of plantain, sweet potato and malted sorghum flour for biscuit production
The final goal was to obtain a novel biscuit produced from blend of gluten-free flours with an acceptable taste and texture
Summary
Among ready to-eat snacks, cookies and biscuits are widely consumed throughout the world. They are sold at markets, street shops and hawked at motor parks and schools where they could be bought and consumed by people of all ages (Lorenze, 1983). The fact remains that wheat is the choice flour for baked products because of its gluten content which other cereals lack. It has been reported that wheat is not sufficiently produced in most.
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