Physiochemical and Consumer Acceptability of Biscuit Produced from Wheat and African Oil Bean Flour Blends

Abstract

Wheat flour (WF) was substituted with African oil bean seed flour (AOBF) at 0, 20, 30 and 40% in biscuit. The chemical and functional properties of the flours and their blends, as well as the physicochemical and sensory attributes of the Biscuit, were determined. The flour blends had higher fat, ash and protein than the 100% wheat flour. The level of these nutrients improved as the amount of AOBF in the blend increased. Gross energy also increased as AOBF increased in the blend, with WF having 398.91 and AOBF 676.01kcal/100g. Water absorption increased while the oil absorption generally decreased with increasing substitution levels. Wheat flour exhibited the highest foaming capacity and stability, followed by the 10% AOBF substitution and then the 100% AOBF. AOBF had the highest bulk density of 0.87 g cm-3, while that of WF was 0.78 g cm-3. There were no significant differences (P>0.05) in the weight and height of the biscuit. Also, no significant difference (P>0.05) existed for the taste, aroma, and texture of the wheat biscuit and the composite biscuit, but a considerable difference (P<0.05) existed for colour. All the composite biscuits were as acceptable as the 100% wheat biscuit.