Ilelaboye, N.O.A and JESUSINA, T.I (2019) PROXIMATE COMPOSITION AND ENERGY VALUE OF CRACKER BISCUIT FROM OKARA FORTIFIED PLANTAIN-SORGHUM FLOUR BLEND. In: 1st National Conference of WITED, Ilaro Chapter, August 13-16, 2019, The Federal Polytechnic, Ilaro.
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PROXIMATE COMPOSITION AND ENERGY VALUE OF CRACKER BISCUIT FROM OKARA FORTIFIED PLANTAIN.pdf Download (331kB) |
Abstract
Biscuits were produced from composite flour of Plantain–sorghum fortified with Okara blends(100Plantain[P]:0Sorghium[S]; 75P:25S; 50P:50S; 25P:75S; 100S:0P;95P:0S:5Okara[O]; 72.5P:22.5S:5O ;47.5P:47.5S :5O; 22.5P:72.5S: 5O; 22.5P:75.5S:5O; 0P:95S:5O). The composite flour and the biscuit produced were analysed for proximate composition using standard methods. For the composite flour the moisture content ranged from 5.50 % to 7.70 %, ash 1.5 % to 2.40 %, fat 1.90 % to 2.89 %, protein 2.70 % to 6.00 %. Carbohydrate, 79.28 % to 83.80 % energy 366.2 to 20 kcal/100g-368.89 kcal/100g and the biscuits’ proximate composition: moisture content 6.1 % to 8.2 %, fibre 2.7 % to 4.0 %, ash 2.8 % to 3.00 %, protein 2.9 % to 6.5 %, fat 3.20 % to 4.40 %, carbohydrate 75.1 % to 80.9 %, energy363.3 kcal/100g to 370.5 kcal/100g Sensory evaluation of the biscuits produced were evaluated, panelists were asked to evaluate each category of sample for colour, taste, flavour, texture, aroma, after taste, and overall acceptability on a 9-point Hedonic scale, blend of 72.5P:22.5S:5O, was the most acceptable sample among all the samples used for the production of biscuit.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Dr J. Soyemi |
| Date Deposited: | 28 May 2021 15:34 |
| Last Modified: | 28 May 2021 15:34 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1434 |
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