Effect of roasted bambara groundnut (voandzeia subterranea) fortification on quality and acceptability of biscuits

08 Jun 2016

Biscuits were produced from refined wheat flour and roasted Bambara Groundnut (BGN) flour (140?C for 20 min) at ratio: 100:0, 80:20, 70:30, 60:40 and 50:50 respectively. The physical, chemical and organoleptic properties and acceptability of the biscuits were evaluated. The BGN fortified biscuits contained high quantities of crude protein (11.42-13.96%), total fat (14.30- 15.46%) and carbohydrate (64.85- 74.04%). The moisture content (3.42-3.74%) and the caloric value (451.94-454.38 kcal/100 gm) were similar in all the blends, while crude ash (0.56-2.13%) significantly (p<0.05) differed from each other. No significant difference (p>0.05) was observed between weight, thickness and spread ratio of the 100:0 wheat (control) and BGN fortified biscuits. However, there were significant differences (p<0.0.5) between the control and the fortified biscuits in breaking strength with the 100:0 ratio wheat flour biscuit having the higher value of 1.41. Sample with 50:50 ratio roasted BGN flour was significantly (p<0.05) darker in color than the control (100:0 wheat flour biscuit) and those fortified with 80:20 and 70:30 BGN flour. Sensory evaluation result indicates that all the fortified biscuits had high sensory ratings for the attributes evaluated. There were no significant (p>0.05) differences between biscuits with 80:20, 70:30 and 60:40 BGN flour and the control sample in crust color, crust surface characteristics and taste. Although, biscuits with ratio 50:50 BGN flour had lower mean scores in crumb color, texture and taste, they were generally acceptable to the panelist. In all, biscuits with up to 70:30 wheat flour/roasted BGN flour ratio blend compared favorably well with the control in all the evaluated quality attributes.