Vitamins, Functional and Sensory Attributes of Biscuit Produced from Wheat-Cocoyam Composite Flour

Abstract

The vitamins, functional and sensory attributes of wheat-cocoyam composite flour and its biscuit baking potential were studied using standard analytical methods. Cocoyam flour were produced and used to substitute wheat flour at different substitutional levels viz 90:10%, 80:20%, 70:30%, 60:40%, 50:50% with 100% wheat flour as control. The resultant biscuit produced showed that vitamin C ranged from 17.17-78.92mg/100g, vitamin B2 ranged from 8.02-35.96mg/100g, vitamin B5 varied from 0.08 to 0.05mg/100g, vitamin B6 ranged from 1.0- 6.20mg/100g while vitamin B9 ranged from 0.27-1.27mg/100g respectively. Fat soluble vitamins were present at appreciable amounts in the sample, revealing 0.45, 0.53, 0.68, 1.60, 2.28 and 5.67mg/100g for control,10%, 20%, 30%, 40% and 50% cocoyam flour substitution. Highest values of 380, 376, 367(mg/kg) were recorded by biscuits from 60:40%, 70:30% and 50:50% wheat cocoyam composite flour in terms of sodium content. Potassium also show significant levels, ranging from 83.53-193.83mg/kg. Whereas the functional properties of composited flour and sensory attributes of biscuits were deferred significantly (p≤0.05), textural quality of biscuits showed no significant (p≥0.05) difference. Wettability was found to increase with increase in cocoyam incorporation. However, biscuit of acceptable quality comparable to that of 100% with flour can be produced from 50:50 wheat-cocoyam flour blends, hence enhancing the utilization of cocoyam and reducing overdependence on wheat flour for baking products.