BITRUS, M. Y.
ANAYO, J. G.
ONUOHA, O. G.
Department of Food Science and Technology.
Department of Food Science and Technology
University of Nigeria
The study investigated the physicochemical and sensory qualities of biscuit produced from blends of wheat (W), millet (M) and selected legumes (Bambaranut, Soybean, cowpea and groundnut). Formulations were done on the wheat to millet ratio as 40:30 and 50:30 and these were complemented with the legumes at 70:30 and 80:20 cereal to legume respectively. Biscuit was baked from 100% wheat flour to serve as the control. Physical properties of the biscuit investigated were the particle size, spread ratio and break strength proximate composition of biscuits was investigated to determine the moisture content, crude, protein, crude, fat , crude fibre, carbohydrate and ash content. Sensory evaluation was investigated to determine the acceptability of the products. Particle size analysis showed most of the flour blends retained at sieve size greater than 150u, while the 100% wheat flour was retained on sieve 150u. Spread ratio of the biscuits ranged from 5.84± 0.3 to 7.80± 0.6 break strength range from 1.42± 0.1 to 1.83± 0.1. Proximate composition showed protein range from 10.97 to 20.63(%), crude fat range from 19.54 to 24.60%. Results of the sensory evaluation showed no significant difference (P e” 0.05) between the samples showing the products having the potential to accepted as a commercial product.