Igbatigbi, M.J, Deborah.\u00a0 A, and Orishagbemi, C.O.<\/strong><\/p>\n\n\n\n

ABSTRACT<\/strong><\/p>\n\n\n\n

In this study, the suitability of wheat, toasted white bean flour and banana puree in the development of biscuit was investigated. Wheat, white bean flour and banana puree were blended into various proportions of flour mixes and used to produce biscuits. The biscuits were evaluated for proximate, minerals composition, sensory and anti-nutrients, while the flour were evaluated for its functional properties. The proximate composition of the biscuit varied from 7.85-9.71%, 12.34-14.01%, 1.15-1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fiber, ash and carbohydrate content of the biscuit, respectively. The mineral content ranged from 10.11-13.12 mg\/100 g, 52.65-61.76 mg\/100 g, 130.71-211.76 mg\/100 g, 111.97-130.84 mg\/100 g and 14.81-20.43 mg\/100 g for calcium, magnesium, potassium, phosphorus and sodium, respectively. The functional properties ranged from 0.76-0.80 g\/cm3; 86.65-188.11 g\/g; 94.30-197.23 g\/g; 569.23-699.54%; 5.68-6.44%; 61.50-125.50 sec, 73.75-75.25% for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, solubility, wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg\/100 g, 5.27 to 5.57 mg\/100 g and 32.91 to 35.10 mg\/100 g for oxalate, phytate and tannin, respectively. The physical properties values ranged from 6.11-8.20 mm, 38.46-39.30 mm, 37.83-38.23 mm, 4.79-5.85, 5.35-7.49 g and 1.72-1.90 kg for thickness, diameter, height, spread ratio, weight and break strength respectively. biscuit from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious biscuit with desirable organoleptic qualities from wheat, white bean flour and banana puree.<\/p>\n\n\n\n

Keyword: <\/strong>Heat ,Biscuit, Nutrition, Fortification<\/em><\/p>\n\n\n\n