PROXIMATE COMPOSITION AND ANTI-NUTRIENT PROPERTIES OF BISCUITS FROM WHEAT, MALTED SORGHUM, MORINGA SEED AND PAPAYA SEED FLOUR BLENDS
Abstract
This study investigates the utilization of wheat-malted sorghum-moringaseed-Carica papaya seed flour blends to produce biscuits with enhanced nutritional value. The methodology involved the formulation of five biscuit samples with varying proportions of wheat, malted sorghum, moringa seed, and Carica papaya seed flours. Proximate composition analysis was performed to determine the moisture, fat, total ash, crude fibre, crude protein, and carbohydrate content of each sample. Antinutritional factors, including tannins, alkaloids, phytates, oxalates, and trypsin inhibitors, were also analyzed. The proximate composition analysis revealed significant variations (P
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