Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea
James Abiodun Adeyanju
Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Olubunmi Dupe Alabi
Department of Nutrition and Dietetics, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
Adekanmi Olusegun Abioye *
Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Abiola Adewale Oloyede
Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Olayinka Idayat Korede
Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This research work evaluates the production of biscuits from blends of acha and pigeon pea flour. Acha and pigeon pea flour were blended in the ratio 95:5, 90:10, 85:15, 80:20 and 100:0 (control) to produce biscuits. Biscuits made from this blend were analyzed for proximate analysis, antinutrient composition, physical attributes, and sensory qualities. The moisture, protein, fat, crude fiber, ash, and carbohydrate content of the biscuits ranged from 7.87-9.84%, 7.36-8.14%, 21.99-26.33%, 0.39-0.59%, 0.87-1.24%, and 58.06-63.01%, respectively. The antinutrient composition varied from 4.24-6.82% for tannin and 3.85-4.68% for phytate. The physical attributes of the biscuits ranged from 8.34-10.98 g, 0.56-0.85 cm, 4.77-5.03, 5.99-8.59 for weight, thickness, diameter and spread ratio, respectively. The sensory evaluation showed that the biscuit sample with the blend ratio of 95% and 5% (acha to pigeon pea flour) was the most acceptable because it gave the best colour, appearance, crispness and overall acceptability. The result shows that acceptable biscuits with improved nutritional attributes can be produced from the blend of acha and pigeon pea flour. This will eliminate or reduce the problems associated with protein-energy malnutrition common in most local communities, and reduce wheat importation, thereby increasing the use of the most underutilized sources of flour in most developing countries.
Keywords: Antinutrient, composite flour, proximate composition, sensory evaluation, biscuit