ISSN: 2582-788X (Online)
Quality evaluation of biscuit produced from blends of cassava and African breadfruit flour
This study evaluated the quality of biscuit produced from cassava and Africa breadfruit composite flour. Four blends of cassava and breadfruit were prepared in the proportions: 50:50, 30:70 and 70:30, to obtain samples B,C and D respectively while 100% cassava flour (A) served as the control. Flour blends were used to bake biscuit. Proximate and mineral compositions as well as the sensory acceptability of the products were evaluated using standard analytical methods. Statistics showed that a significant difference (p<0.05)existed amongst the samples in the proximate and mineral composition. Results of proximate analysis showed that moisture content of biscuit range from 3.00-6.00%, ash 4.00-10.00%, fibre 5.00-15.03%, fat 15.00-18.00%, protein 7.44-8.75% and carbohydrate 52.15-60.28%.The iron, phosphorus, zinc, sodium, potassium, magnesium and calcium content of the biscuits ranged from0.24-1.50mg/100g, 160.00-247.66mg/100g, 148.33-190.3mg/100g, 63.00-111.02mg/100g, 90.40-183.47mg/100g, 12.16-36.48mg/100g respectively. All attributes assessed did not significantly (p>0.05) affect the acceptability and preference of the samples except for the taste which showed a significant difference (p<0.0.5). Cassava flour could be substituted with African breadfruit at up to 30% in biscuit since it did not affect the sensory qualities. Apart from adding value and varieties to biscuit, the data obtained clearly show the nutritional potentials of African breadfruit as alternative food ingredient for food fortification.