Affiliation

• ¹Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
• ²Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria

Corresponding Author

Mbaeyi-Nwaoha I.E, Department of Food Science and Technology, University of Nigeria, Nsukka,Nigeria. Tel:+234(0)- 8037722818; E-mail: ifeoma.mbaeyi-nwaoha@unn.edu.ng, miphie2003@yahoo.co.uk

Citation

Mbaeyi-Nwaoha I.E., et al. Production and Quality Assessment of Gluten- Free and Nutrient-dense Biscuits from Acha, Pigeon Pea and Sweet Potato Blends (2015) Int J Food Nutr Sci 2(2): 129-139.

Copy rights

Copy rights: ©2015 Mbaeyi-Nwaoha I.E. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.

Keywords

Abstract

  Biscuits were produced using “acha”, pigeon pea and sweet potato flour blends. Proximate, antinutrient, vitamin and sensory evaluation were carried out on the samples using standard methods. Results obtained revealed the following ranges of proximate parameter: moisture (3.95 - 13.40%), fat (1.05 - 9.34%), crude fibre (0.10 - 9.01%), crude protein (1.25 - 22.5%) and carbohydrate (65.80 - 82.60%). The results obtained from antinutrient analysis were phytate (0.10 - 1.83mg/100g) and tannins (0.00 - 1.36 mg/100g). Vitamin content obtained were vitamin A (1.06 - 7.37mg/100g), vitamin B (0.79 - 3.14mg/100g) and vitamin C (0.15 - 1.62mg/100g). Sensory evaluation of the biscuit samples showed that the products were acceptable for consumption (with respect to mouthfeel, flavour, taste, colour, texture and aftertaste) by the panelists and none of the products was rejected. However, the (100% wheat flour) sample was the most acceptable followed by the (65%“acha”, 20% pigeon pea and 15% sweet potato) sample and the (75%“acha”, 20%pigeon pea and 5% sweet potato sample. Thus, the inclusion of acha to wheat improved both the nutritional and sensory properties.