Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours

Abstract

Composite flour blends of; wheat flour, beniseed flour and trifoliate yam of ratios; 90:5:5(WBT1), 70:15:15 (WBT2) and 50:25:25 (WBT3) respectively were utilized in the production of biscuits; WBTB1, WBTB2, WBTB3 respectively. Increase in beniseed and trifoliate yam substitution ensued improvements in; protein (0.78% and 3.49%, respectively), fat (5.47% and 2.79%, respectively), ash (0.89% and 0.80% respectively), and crude fibre (2.27% and 1.30% respectively) and decline (P<0.05) in; moisture (2.29% and 1.67%., respectively) and carbohydrate (7.08% and 6.24%, respectively) of both composite flours and biscuits. Magnesium (0.27%), manganese (0.07%), sodium (0.14%), Calcium (0.38%), Iron (0.09%) and copper (0.15%) contents of the composite flours were boosted with increase in beniseed and trifoliate yam. WBT1 had the superior; bulk density, water absorption capacity and swelling capacity (0.66g/ml, 149.92% and 6.85ml., respectively). WBTB1 was the most sensory accepted. This study further indicates the suitability of cereal-tuber based flours for the baking industry.