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<p>The present study investigated the production of biscuit from African yam beans/sweet potato composite flour fortified with African star apple. Biscuits, produced from African yam beans (AYB), sweet potato (STP) and African star apple (ASA) flour blends in the ratios (AYB: STP: ASA): 50:45:5; 45:45:10; and 40:40:20, were subjected to analysis of proximate composition, and physical and sensory properties; while the blends were analysed for functional properties. Biscuits made from AYB: STP (50:50) blend served as control. Moisture, ash, fat, fiber, protein and carbohydrate contents ranged from 5.90 to 7.30%; 2.17–2.26%; 8.30–9.10%; 6.75–7.47%; 12.50-12.95%, and 61.85–63.25% respectively. Fiber and fat contents increased with increasing levels of ASA. Spread ratio ranged from 19.39 to 19.86; thickness from 2.52 to 2.56&#xa0;mm; diameter, 50.21 to 50.97&#xa0;mm; and weight, 13.26 to 15.77&#xa0;g. Thickness and diameter of biscuits also increased as the percentage of ASA increased. Based on sensory scores, biscuits made from AYB: STP: ASA blend in the ratio of 50:45:5 were preferred to the control and samples made from other blend ratios. The above findings suggest that, AYB: STP: ASA blend containing less that 10% ASA can be considered the ideal ratio for the production of nutritious and organoleptically acceptable biscuits.</p>

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Production and quality evaluation of biscuit made from African yam beans, sweet potato composite flour enriched with African star apple

  • 期刊论文

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  • 发表日期：

    2025年10月24日

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  • Otu Okogeri,
  • Gloria I. Gibson-Umeh,
  • Amarachi C. Uwandu

摘要

The present study investigated the production of biscuit from African yam beans/sweet potato composite flour fortified with African star apple. Biscuits, produced from African yam beans (AYB), sweet potato (STP) and African star apple (ASA) flour blends in the ratios (AYB: STP: ASA): 50:45:5; 45:45:10; and 40:40:20, were subjected to analysis of proximate composition, and physical and sensory properties; while the blends were analysed for functional properties. Biscuits made from AYB: STP (50:50) blend served as control. Moisture, ash, fat, fiber, protein and carbohydrate contents ranged from 5.90 to 7.30%; 2.17–2.26%; 8.30–9.10%; 6.75–7.47%; 12.50-12.95%, and 61.85–63.25% respectively. Fiber and fat contents increased with increasing levels of ASA. Spread ratio ranged from 19.39 to 19.86; thickness from 2.52 to 2.56 mm; diameter, 50.21 to 50.97 mm; and weight, 13.26 to 15.77 g. Thickness and diameter of biscuits also increased as the percentage of ASA increased. Based on sensory scores, biscuits made from AYB: STP: ASA blend in the ratio of 50:45:5 were preferred to the control and samples made from other blend ratios. The above findings suggest that, AYB: STP: ASA blend containing less that 10% ASA can be considered the ideal ratio for the production of nutritious and organoleptically acceptable biscuits.