Proximate, vitamins and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with chia seed (Salvia Hispanica)

Abstract

Proximate, vitamin and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with Chia seed (Salvia Hispanica) were carried out in this study. Flour blends of wheat and potato were composite at replacement ratios of 50:50 %, 70:30 %, 60:40 % and 100 % wheat which served as the control and the three formulated samples were enriched with 5% Chia seed per sample. The biscuits produced were evaluated for their sensory, proximate and vitamins attributes. The result of sensory evaluation revealed that the biscuit was accepted with a mean score of 6.40% similar to the 100% wheat flour with mean score of 6.80 %. There were significant difference among the samples at (P≤0.05) based on appearance, aroma, taste, crispiness and texture. The results of proximate analysis shows that the protein content of the enriched blends increased with mean score of 7.95 % higher than that of the control (100 %) wheat flour of 7.04%. The 100 % wheat flour (sample D) had high moisture content with sample A, B, and C, having 6.38 %, 7.17 % and 6.77 % respectively. The carbohydrate and energy value of the samples were significantly different at (P<0.05). Sample A had the highest carbohydrate and energy value of 75.68 % and 391 % respectively. The result of the vitamins content shows that the chia seed enriched samples of A, B, and C recorded 1.83 to 1.47 % respectively for Vitamin A and 0.64 to 0.62 % for Vitamin E. Sample D (100 % wheat flour) recorded the highest Vitamin C content of 4.64% higher than the enriched samples. The samples were significantly different at (P<0.05). In conclusion, biscuit of acceptable quality were produced from the formulation of wheat and potato flour enriched with chia seed (Salvia Hispanica).