Use Of Composite Flour Blends For Biscuit Making (Peanut/Cassava Flour)
Abstract
Use Of Composite Flour Blends For Biscuit Making (Peanut/Cassava Flour) Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of biscuits with the specified ingredients. Proximate analysis of the products were also determined; moisture content (1.5 – 4.5%), protein content (0.5 – 1.8%), fat content (14 – 1%), protein content (17.50 – 23.9%) and carbohydrate content (51. 51 – 60. 20%).
Cyanide content of the cassava flour was also determined using the method of FAO (1984) and was shown to have no toxicity effect: 14. 85mg/g against 150mg/g, lethal dose. The protein content of the peanut enriched biscuits were observed to be high while product C ranked best in terms of mean score using seven points hedonic scale; eight being the highest and two the lowest.
Conclusion
This study has shown that acceptable biscuit can be produced from wheat flour and flour from plantain at different stages of ripeness. Biscuits made from the composite blends had acceptable quality similar to those made from 100 % wheat flour (white). Biscuits made from wheat-plantain flour at stage 1 of ripeness up to 50 % addition compared favourably with the control. Substitution of wheat flour with plantain flour beyond 50 % did not produce good results. Therefore, substitution beyond this level is not encouraged. From the study, it was observed that the biscuits produced from the composite flour blend had better mineral quality than those produced from 100 % wheat flour because of their high calcium and iron content. Digestibility studies and energy value of biscuit obtained from wheat-plantain flour blends may be required in further studies.
