Production, sensory and proximate evaluation of biscuit from blends of wheat, sweet potatoes and tiger nut flour

Biscuits are one of the low cost processed foods that are most widely consumed all over the world. Biscuits have some notable advantages over conventional snacks in that it  is cheaper, easy to use at home or even during travel, easily available in wide variety of shapes, sizes, tastes, packs, and appeals to all age groups. This study assessed the quality of biscuits produced from blends of wheat, sweet potatoes and tiger nut flour. Four blends of these flours were prepared in the proportions: 100:0:0, 50:40:10, 45:40:15 and 50:30:20% respectively and designated as ABC, DEF, GHI and JKL respectively. These blends were used to bake biscuits and the sensory and proximate attributes were examined. The results of sensory analysis showed that the general acceptability of the biscuits ranged from 6.4-7.3 with samples DEF and JKL having high preference with acceptability values of 7.1 and 7.3 respectively while all samples in terms of appearance were significantly different (p < 0.05). Results of proximate analysis showed that moisture content of the biscuit samples ranged from 5-11%; fat, 13-23%; protein, 9.87-14.71%; carbohydrate, 52.86-59.26%; crude fibre, 1.77-2.89% and ash, 2.00-4.95%. Sample GHI has the highest value for crude fibre and ash while sample JKL has the least moisture content.