Production, nutrient and sensory qualities of biscuits produced from wheat-coconut-almond flour blend
Noah Abimbola A
This study asses the proximate and sensory analysis of biscuits made from dried almond seed and coconut blend. Biscuits was produced from blends of wheat, coconut and almond flour. Five blends were prepared by homogenously mixing wheat with coconut and Almond flour in the percentage proportion ratios of 80:10:10, 70:15:15, 60:20:20, 50:25:25 and 100:0 respectively. The 100% wheat serve as the control. The biscuits were evaluated for proximate composition and sensory qualities. The result shows that moisture content ranged from 5.15 ±0.03 to 8.48± 0.02%, ash content ranged from 1.89±0.01 to 5.24± 0.02%, fibre content ranged from 0.87±0.01 to 1.85±0.04%, fat content ranged from 6.20±0.02 to 18.90±0.01%, protein content ranged from 4.65±0.00 to 15.54±0.02 % and carbohydrate 63.54±0.03 to 79.39±0.15% respectively. The sensory quality is based on the aroma, texture, colour, taste and overall acceptability. It was observed that significant difference exist at 5% confidence level (p<0.05) in the aroma, taste, appearance, crispiness and overall acceptability. The variation in the sample is due to the addition of almond and coconut flour which was not commonly eaten by people before. The overall acceptability shows sample B was preferred among the biscuits.