Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite

Authors

  • Onabanjo O.O Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta
  • Ighere Dickson A National Centre for Genetic Resources and Biotechnology (NACGRAB), Moor Plantation Apata, Ibadan, Nigeria

DOI:

https://doi.org/10.18488/journal.58/2014.1.2/58.2.111.121

Abstract

Sweet potato was processed into flour and it was used to substitute wheat flour at different ratios (100:0, 90:10, 70:30, 60:40 and 50:50), and was used to prepare biscuits. The nutritional, functional and sensory properties of biscuits produced from different ratios of wheat-sweet potato composite flour was investigated. The results reveal that, the value of protein ranged between 4.50g/100g and 8.92g/100g, and value of fat (10.97g/100g to 18.93g/100g) in the biscuits decreased as the quantity of potato flour used in supplementing wheat flour increased. The crude fiber value ranged between 3.16g/100g and 5.10g/100g, the highest value of crude fiber was present in the sample with ratio 50:50 wheat-potato flour. Moisture content and carbohydrate values increased as more sweet-potato flour was introduced into the biscuits. The mineral values of calcium (26.20mg/100g to 28.10mg/100g), magnesium (7.30mg/100g to 9.60mg/100g), potassium (4.60mg/100g to 6.20mg/100g), sodium (9.77ppm to 11.564ppm) and phosphorus (49.675ppm to 56.322ppm) were higher in biscuits produced from ratio 90:10, 70:30, 60:40 and 50:50 wheat-sweet potato composite flour than biscuits produced from ratio 100:0 of wheat-sweet potato composite flour. Sensory analysis revealed that there were no significant differences (p≥0.05) in taste between biscuits produced from ratio 100:0, 90:10 and 70:30 of wheat-potato flour, but there were significant differences in taste between biscuits made from ratio 100:0 and biscuits made from ratio 60:40 and 50:50 wheat-potato composite flour. The experiments produced biscuits of acceptable qualities from all ratios of wheat-potato flour that was used.

Keywords:

Minerals, Proximate, Flour, Staple food, Pasting properties, Bulk density

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Published

2014-12-15

How to Cite

O.O, O. ., & Dickson A, I. . (2014). Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite. Journal of Food Technology Research, 1(2), 111–121. https://doi.org/10.18488/journal.58/2014.1.2/58.2.111.121

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