Chemical composition and organoleptic properties of biscuits made from wheat, African yam bean and Cocoyam composite flours

Background: African yam bean and cocoyam composite flour can substitute wheat flour and used in the production of nutrient quality biscuit. Objective: This study determined the chemical and organoleptic properties of biscuits made from wheat, cocoyam and African yam bean composite flours. Methods: The biscuits were baked using composite flours of wheat, cocoyam and African yam bean in ratios of 80%:10%:10% (W C AB ); 60%:20%:20% (W C AB ) and 100% wheat flour (W CAB) as control. Each 80 10 10 60 20 20 100 0 0 was mixed with sugar, margarine, baking powder and full milk cream and the dough formed, shaped and baked on a greased tray at 185°C for 45 to 65 minutes. The biscuits were cooled and stored in an airtight container and analyzed chemically and organoleptically using standard procedures. Analysis of variance was used to compare the means at p 0.05) difference in energy, carbohydrate and fat. The (W CAB) was significantly (p < 0.05) higher in calcium (0.19%), magnesium (0.22%), zinc (1.91mg).  The iron 100 0 0 of the W C AB (5.98mg) and the(W CAB) (5.95mg) were significantly (p < 0.05) higher than the W C AB 80 10 10 100 0 0 60 20 20 (3.64mg/100g). The W C AB was significantly (p < 0.05) higher in phytic acid (9.69%), tannin (0.08%) and 60 20 20 oxalic acid (0.03%) and the (W CAB) was significantly (p < 0.05) higher in alkaloid (15.75%). The W C AB 100 0 0 80 10 10 had the highest scores for colour/appearance, aroma, texture, and overall acceptability. Conclusion: The biscuits had appreciable amounts of nutrient and high general acceptability scoresKeyword: Wheat, African yam bean, cocoyam, biscuit