Physicochemical and sensory properties of blends from benis | 16385
International Research Journals
Reach Us +44-7897-074717

African Journal of Food Science and Technology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours


Ngozi U. Arisa, Aminat Adelekan, Oluwatosin O. Malomo1, Olayemi Eyituoyo Dudu

Composite flour blends of; wheat flour, beniseed flour and trifoliate yam of ratios; 90:5:5(WBT1), 70:15:15 (WBT2) and 50:25:25 (WBT3) respectively were utilized in the production of biscuits; WBTB1, WBTB2, WBTB3 respectively. Increase in beniseed and trifoliate yam substitution ensued improvements in; protein (0.78% and 3.49%, respectively), fat (5.47% and 2.79%, respectively), ash (0.89% and 0.80% respectively), and crude fibre (2.27% and 1.30% respectively) and decline (P<0.05) in; moisture (2.29% and 1.67%., respectively) and carbohydrate (7.08% and 6.24%, respectively) of both composite flours and biscuits. Magnesium (0.27%), manganese (0.07%), sodium (0.14%), Calcium (0.38%), Iron (0.09%) and copper (0.15%) contents of the composite flours were boosted with increase in beniseed and trifoliate yam. WBT1 had the superior; bulk density, water absorption capacity and swelling capacity (0.66g/ml, 149.92% and 6.85ml., respectively). WBTB1 was the most sensory accepted. This study further indicates the suitability of cereal-tuber based flours for the baking industry.

Share this article