Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics

Abstract

The study was designed to produce biscuits from blends of wheat, millet, sesame seeds composites with the outcome of boosting the nutritional value of the biscuits and increasing the utilisation of millet and sesame which are locally grown crops thereby reducing the over dependence of wheat importation. Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. The flours produced were analysed for functional properties, anti-nutrient, proximate and minerals while biscuits produced were analysed for: anti-nutrients, proximate, and minerals. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and foaming capacity ranged from 0.88-0.993 g/cm³, 1.224-1.65g/mL, 0.846-1.835 g/L, 1.44-2.25ml/g, 8.05-11.03%. The anti-nutritional properties: Cyanide, phytates, oxalate and tannin content of flours ranged from 0.037 to 0.086 mg/kg, 0.064 to 0.556mg/kg, 0.317 to 0.571mg/kg, and 3.51 to 5.03mg/kg respectively. The cyanide content for biscuit was negligible (<0.001) while the phytates, oxalate and tannin ranged from 0.052-0.085mg/kg, 0.113-0.166mg/kg and 1.41-2.22mg/kg respectively. For the Proximate and mineral composition of flour and biscuits samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates and energy values ranged from 13.30 to 14.92 g/100g, 9.65 to 16.53g/100g, 0.19 to 1.56 g/100g, 3.62 to 4.62 g/100g, 1.09 to 1.59g/100g, 72.16 to 60.78g/100g and 1397.81 to 1372.01kJ/100g for flour samples respectively. whereas in biscuits, it ranged from 6.85 to 8.78g/100g, 9.00 to 16.18g/100g, 1.96 to 2.76g/100g, 2.20 to 2.97g/100g, 78.98 to 68.21g/100g and 1568.02 to 1536.92KJ/100 respectively. The mineral composition in flour samples ranged from 304.7 to 330.6 mg/100g for Ca, 281.7 to 299.0mg/100g for Mg, 5.3 to 6.9 mg/100g for Fe, 8.4 to 10.1 mg/100g for Zn, 2.63 to 3.9mg/100g for Mn and 0.02 to 0.18mg/100g for Cu. The As and Pb values were the same in both flour and biscuits samples (<0.001mg/100g). The mineral content for biscuits ranged from 205 to 246 mg/100g for Ca, 196.7 to 221.7 mg/100g for Mg, 4.7 to 6.3 mg/100g for Fe 7 to 9.13 mg/100g for Zn, 1.8 to 3.7mg/100g for Mn and 0.01 to 0.09mg/100g for Cu.