PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF BISCUITS MADE FROM RICE (ORYZA SATIVA) MILLET (ELEUSINE CORACANA) AND BREAD FRUIT (TRECULIA AFRICANA)
Abstract
ABSTRACT
Proximate composition and Sensory properties of biscuits made from rice (Oryza sativa), millet (Eleusine coracana) and bread fruit (Treculia africana) were evaluated. Rice (Oryza sativa), millet (Eleusine coracana) and bread fruit (Treculia africana) were processed into flour. The composite flour biscuit samples were formulated in the ratio rice-millet and bread fruit flour at Sample A (70%: 20%:10% Rice, Millet and Breadfruit flour), Sample B (60%: 25%:15% Rice, Millet and Breadfruit flour), Sample C(50%:30%:20%Rice, Millet and Breadfruit flour), Sample D (40%: 35%:25% Rice, Millet and Breadfruit flour) and Sample E (0%:0%:100% Rice, Millet and Breadfruit flour). The parameters evaluated were moisture, protein, ash, fat, crude fibre and carbohydrate. Moisture content of the samples ranged from 7.82% for sample D to 8.65% for sample E. Crude protein content of the biscuit samples ranged from 5.63% for sample A to 9.48% for sample E biscuit. Ash content of the biscuit samples from blends of rice, millet and bread fruit flour ranged from 2.62% for sample D to 3.50% for sample A. Fat content of the samples ranged from 4.56% for sample A to 6.54% for sample E. Crude fibre content of biscuit samples produced ranged from 1.33% for sample D to 8.65% for the sample E. Crude fibre content of the samples was significantly different (p ≤ 0.05). The carbohydrate content of the biscuit samples ranged from 70.62% for the biscuit sample E to 74.42% for the biscuit sample E. Carbohydrate content of a sample A and B were not significantly (p≤0.05). Different sensory parameters evaluated appearance, aroma, taste, mouthfeel and overall acceptability. Appearance of the Biscuits samples analyzed ranged from 7.65 for sample D to 8.65 for sample E Appearance is an important sensory attribute of any food product because of its influence on acceptability among consumers (Falola, 2012). Aroma of the samples ranged from 7.50 for sample D to 8.30 for sample C. The aromas of samples are significantly different (P ≤ 0.05). The aroma of the samples was highest in sample E. Taste of the samples ranged from 7.05 for sample C to 8.05 for sample E. Mouthfeel measures the degree of hardness or smoothness and roughness of a food product especially baked food products. The mouth of the samples ranged from 7.15 for sample C to 8.10 for sample for sample C. Overall acceptability of the samples analyzed showed that the composite biscuit samples ranged from 7.40 for sample D to 8.55 for sample E. Proximate composition and sensory properties of rice-millet and bread fruit flour biscuit revealed that biscuit both in proximate and sensory evaluation. sample E (0%:0%:100%Rice, Millet and Breadfruit flour) had the highest values
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