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Production of biscuits from bambara,
cassava and wheat flour blends
1
Oluwole, O. B. and 2 *Karim, O. R.
1. Federal
Institute of Industrial Research, Oshodi, Lagos
2. College
of Agricultural Sciences, Ogun State University, Yewa Campus,
Ayetoro, Ogun State
Abstract
The effect of
fortifying cassava and wheat flour with Bambara flour on the sensory
quality of biscuit was investigated. Bambara is a legume of high
protein content (18-32%). Blends of 10% Bambara flour and 90%
cassava flour; 20% bambara and 80% cassava; and 10:45%: 30:35:35% of
bambara, cassava and wheat flour respectively were prepared. The
blends were analyzed for proximate compositions, water absorption
capacity, pasting property and bulk density. The proximate
composition revealed whole-wheat flour to be the richest in crude
protein content of 5.99%, followed by blend of 30% bambara; 35%
cassava, 35% wheat and 5.28% crude protein. Organoletic test
however indicated that the blend (30:35:35) produced the most
acceptable biscuit using 9 point hedonic scale of 5.2;6:0;5:0 for
overall acceptability; colour and crispiness respectively. This
indicates that there will be high acceptability of snacks produced
from wheat and cassava flour fortified with bambara flour.
Key words:
Bambara; Wheat; Cassava;
Biscuit
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