Quality Assessment of Biscuits from Green Plantain (Musa paradisiaca) and African Breadfruit (Treculia africana) Flours

Adebowale, J. Olalekan and Ajayi, A and Ibikunle, Titilayo A. (2013) Quality Assessment of Biscuits from Green Plantain (Musa paradisiaca) and African Breadfruit (Treculia africana) Flours. Journal of Culinary Science & Technology, 11 (4). pp. 336-345. ISSN 1542-8052

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Abstract

A study was carried out on the utilization of matured green plantain and African breadfruit flour blends in biscuit production. The purpose of this study was to increase the dietary fiber content and enhance the nutritional value of the biscuits. The effects of substituting African breadfruit flour (ABF) with green plantain flour (GPF) on the physical, chemical, and sensory quality of the composite biscuits were evaluated. The protein, fat, moisture, ash, and breaking strength increased from 7.0% to 9.3%, 8.0% to 10.4%, 7.2% to 7.9% and 2150.2 g to 2220.5 g, respectively, with an increase in the percentage of added GPF, while there was decrease in the fracture or breaking strength of the biscuits. However, the average means of the sensory properties decreased from 2.6 to 2.2, 2.4 to 2.1, 3.0 to 2.4, and 3.0 to 2.4 for color, appearance, taste, and general acceptability, respectively, at p = 0.05 level of acceptance. Conversely, the mean score for texture increased from 2.5 to 3.4. The addition of GPF above 15% has a significant negative effect on the acceptance of the biscuit.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	14 Jul 2020 14:08
Last Modified:	14 Jul 2020 14:08
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1025

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