Abstract
Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Cookies were rich in magnesium (576.54–735.06 mg/100 g) with favorable Na/K ratio (<1.0). The antinutritional factors in the biscuit samples were within permissible levels. Biscuits prepared from flour blend of 21.67% unripe cooking banana, 21.67% pigeon pea, and 56.67% sweet potato were the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability. Flour blends of unripe cooking banana, pigeon pea, and sweet potato could therefore be used as raw materials for the production of biscuits, with high protein, total dietary, and energy content.
Highlights
Biscuits are prominent ready-to-e at baked snack among the people, globally
The thickness of the biscuits increased as the inclusion of sweet potato flour (SPF) and Unripe cooking banana flour (UBF) increased in the biscuit formulation
Values for height increased as the level of SPF increased, while the weight of the biscuit increased as level of pigeon pea flour (PPF) in the formulation increased
Summary
Biscuits are prominent ready-to-e at baked snack among the people, globally. The association of wheat consumption with such health problems as celiac disease makes it pertinent to utilize composite flour in biscuit manufacture (Kiin-Kabari & Giami, 2015). Biscuits have been suggested as better use for composite flour than bread due to their ready-to-eat form, wide consumption, relatively long shelf life, and good eating quality (Bala, Gul, & Riar, 2015; Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, & Hasmadi, 2014). The use of pigeon pea flour in the production of biscuits has been reported (Chinma et al, 2011; Okpala & Okoli, 2011; Silky & Tiwari, 2014). This study which is a continuation of our earlier work (Ohizua et al, 2017) evaluated some quality attributes of biscuits from composite flour of unripe cooking banana, pigeon pea, and sweet potato
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