Production and Quality Assessment of Gluten-free and Nutrient-dense Biscuit from Acha, Pigeon Pea and Sweet Potato Blends

Abstract

Biscuits were produced using “acha”, pigeon pea and sweet potato flour blends. Proximate, antinutrient, vitamin and sensory evaluation were carried out on the samples using standard methods. Results obtained revealed the following ranges of proximate parameter: moisture (3.95 - 13.40%), fat (1.05 - 9.34%), crude fibre (0.10 - 9.01%), crude protein (1.25 - 22.5%) and carbohydrate (65.80 - 82.60%). The results obtained from antinutrient analysis were phytate (0.10 - 1.83mg/100g) and tannins (0.00 - 1.36 mg/100g). Vitamin content obtained were vitamin A (1.06 - 7.37mg/100g), vitamin B (0.79 - 3.14mg/100g) and vitamin C (0.15 - 1.62mg/100g). Sensory evaluation of the biscuit samples showed that the products were acceptable for consumption (with respect to mouthfeel, flavour, taste, colour, texture and aftertaste) by the panelists and none of the products was rejected. However, the (100% wheat flour) sample was the most acceptable followed by the (65%“acha”, 20% pigeon pea and 15% sweet potato) sample and the (75%“acha”, 20%pigeon pea and 5% sweet potato sample. Thus, the inclusion of acha to wheat improved both the nutritional and sensory properties.