PHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTION
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Date
2017-12-27
Journal Title
Journal ISSN
Volume Title
Publisher
Annals. Food Science and Technology
Abstract
The feasibility of producing quality biscuit from composite flour consisting of plantain flour, Bambara flour and wheat
flour was investigated. The formulation was grouped into eight in ratio 70:30, 70:25:5, 70:20:10, 70:15:15, 70:10:20,
70:5:25, 70:0:30 for wheat-plantain-Bambara respectively and 100% wheat was used as control. The blends were
analyzed for proximate compositions, water absorption capacity, bulk density, swelling capacity, and pasting
properties. Functional properties of the flour blends revealed that the blend with highest inclusion of plantain (70%
wheat + 30% plantain) had the highest values among the flour blends. Pasting properties showed that peak viscosity
and final viscosity of the flour blends decreases with increase in level of Bambara flour incorporated to the blend.
However, the pasting temperature of the composite flours were higher than that of the wheat flour. The proximate
composition revealed that blend of 70%wheat; 0% plantain; 30% Bambara had the highest protein content of 25%.
Physical properties conducted on the biscuit indicated that the diameter and weight of the biscuit produced from
composite flour increases with increase in level of Bambara flour present in the composite flour. Sensory analysis
showed that biscuit produced from flour blend 70:5:25 (wheat: plantain: Bambara) was the most acceptable. The study
has demonstrated the feasibility of producing quality biscuits from wheat, plantain and Bambara flour blends.
Description
Value addition and nutrient fortification of biscuit.
Keywords
Bambara, plantain, composite flour, functional properties, sensory properties, pasting properties
Citation
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