QUALITY EVALUATION OF BISCUIT FROM WHEAT-COCOYAM COMPOSITE FLOUR

ABSTRACT This study investigated the potential of cocoyam flour as an alternative ingredient in biscuit production, with the aim of enhancing nutritional value, sensory attributes, and market acceptance. Addressing the scarcity of comprehensive research on cocoyam and wheat composite biscuits, the study explored various aspects, including feasibility, sensory properties, and consumer acceptance. The research involved determining functional properties, proximate composition, pasting characteristics, microbial quality, and physical attributes of the biscuits. Sensory evaluation, conducted by a panel of 20 individuals, provided insights into taste, texture, aroma, and overall acceptability. Statistical analysis using ANOVA was employed to interpret the sensory evaluation data. The biscuit had moisture, ash, crude fat, crude fiber, protein, carbohydrate in the ranges of (4.43 to 10.17; 1.40 to 1.83; 8.53 to 12.10; 7.92 to 10.99; 0.97 to 1.05; 68.52 to 72.24%) respectively. The functional properties of the cookies: bulk density, oil absorption capacity, swelling capacity, water absorption capacity ranged from (0.74 to 0.95g/cm3; 66.33 to 84.00%; 46.90 to 64.30g/100g; 106.00 to 145.33g/100g. The TVC, Coliform and fungi count ranged from 1.0x104 to 16.0x104Cfu/ml. The most acceptable in terms of appearance, taste, crispness, texture, aroma and general acceptability is biscuit made from 80% wheat flour, 20% cocoyam flour. The findings contributed to the diversification of biscuit production, promotion of sustainable agriculture, and offered valuable insights for stakeholders.