PRODUCTION OF BISCUIT FROM COCOYAM AND CARROT BLENDS

Biscuits are a popular, ready-to-eat, and affordable snack enjoyed by people of all ages around the world. They can be made from various types of dough, including hard dough, hard sweet dough, and short or soft dough. The production process involves combining ingredients like wheat flour, fat, sweetener, and water to form a dough. There is increasing interest in using alternative flours, such as cocoyam and carrot, to address certain challenges in biscuit making. However, these alternative flours present unique challenges that must be systematically addressed to produce biscuits that are both practical and appealing. These aims focus on improving product quality, nutritional value, innovation, and market relevance. Incorporating cocoyam and carrot flours into the biscuit recipe is intended to enhance the nutritional profile of the final product while preserving its sensory qualities, such as taste, texture, and appearance. It has been observed from the analysis carried out that Cocoyam-carrot biscuits surpass traditional wheat biscuits in nutritional value, offering a healthier alternative. They boast elevated vitamins C, A and B3 for enhanced health benefits, low harmless levels of antinutrients, essential nutrients like vitamins, minerals and fiber and rich mineral content including potassium, magnesium, phosphorus, and calcium. Their varied texture and taste properties also impacts their acceptability. Optimizing formulations through adjustments enhances quality and appeal to health-conscious consumers. It can therefore be concluded that the sensory analysis suggests that while appearance and crispness are generally satisfactory, aroma and taste require further improvement for some samples, particularly Sample A