NUTRIENTS AND ORGANOLEPTIC PROPERTIES OF FINGER MILLET (Eleusine caracana) BISCUITS ENRICHED WITH SOYA BEAN (Glysine max) AND CARROT (Daususcarota)
*1Okudu, Helen Ochanya, 2Ifeanacho Mercy Onuekwuzu, 3Abasieekong, Solomon Kuyik and 1Nwachukwu, Rachael Chinenye
1Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, PMB 7267 Umuahia, Abia State, Nigeria.
2Department of Food, Nutrition and Home Science, Faculty of Agriculture, University of Port Harcourt, Nigeria.
3Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB 7267 Umuahia, Abia State, Nigeria.
*Corresponding author: [email protected]
Background: The inability of the country to meet the industrial demand of wheat has necessitated the need for the research into alternative local sources of flour for baking.
Objective: The objective of the study was to evaluate the nutrient and organoleptic properties of finger millet biscuits enriched with soybean and carrot flour blends.
Methods: The study is an experimental design. Finger millet was purchased from a local Market in Brinigwari. Abuja. Soybean commercial wheat flour, carrot, sugar, baking powder and butter were purchased at Ubani, Umuhia Main Market. The method of de wet was adopted for production of finger millet flour. Soybean flour was produced using the method of Alabi while carrot flour was produced using the method described by Marvin. The samples consisted of 100% commercial wheat flour and blends of finger millet, soybean and carrot flour blends in the ratios of 70:20:10, 50:30:20 and 45:45:10 respectively. Creamy method was adopted for biscuits production. The biscuit products were subjected to chemical and organoleptic evaluations. Proximate parameters were evaluated using AOAC methods; Minerals using wet-acid digestion and vitamins determination using spectrophotometric and titration methods. Organoleptic properties were evaluated using a 9-point hedonic scale. The data generated were analysed using Statistical product for service solution version 20, means were separated and compared with Duncan multiple range test and Analysis of Variance.
Results: Moisture, carbohydrate, (7.05%; 68.63%) respectively were significantly higher in 100% wheat biscuit while protein (9.08 – 9.12%), fiber (3.41 – 3.93%), lipid (16.05 – 15 -28%), β-carotene (312.62-346.45mcg), flavonoids (1.91 -1.98mg) and vitamins B1 (4.71 – 4.82mg), B2 (8.05 – 8.21mg) and B3 (2.83 – 2.97mg) respectively were significantly higher in composite biscuits. Mouth feels for samples. 50% finger millet: 30% soybean: 20% carrot powder flour blends(RC) (6.35) and 45% finger millet, 45% soybean: 10% carrot powder flour bends(RD) (6.80) were comparable to that of wheat biscuit while Colour (8.25), texture (7.80) and taste (8.25) of wheat biscuit were more preferred
Conclusion: Biscuits produced from composite flours had higher amounts of protein, fiber, lipid and vitamins values compared to biscuits produced from 100% wheat flour but acceptability was lower.