Quality attributes of biscuits fortified with baobab leaf powder

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African Society of Food Science and Technology (ASoFoST)


Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat, and the major raw material is the wheat flour. The research work, however, was carried out to assess the effect of dried baobab leaf flour incorporated into biscuit production in the ratio 2% to 10%, while the control sample had no dry baobab leaf flour. The functional and proximate composition of the flour samples were determined, while for the biscuit samples, the proximate, colour, mineral, microbial and sensory properties were evaluated. The result of the flour samples showed the baobab leaf flour had higher values for water absorption capacity, oil absorption, bulk density and dispersibility when compared to that of the wheat flour. It was observed that the protein and ash contents of the biscuit samples increased with increasing quantities of baobab leaf flour, while the carbohydrate content decreased accordingly. Microbial and fungal growths were higher in the control than the treated samples, revealing the preservative potentials of baobab leaf. Also, there were significant differences at p>0.05 in all the sensory properties analysed. Sample B with 2% baobab leaf flour and 98% wheat flour had the best overall score.


Food value addition


Biscuit; baobab leaf powder; quality attributes; wheat flour