African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain

Agu H. O.*
  • Agu H. O.*
  • Department of Food Science and Technology, Federal Polytechnic, Bauchi, P.M.B. 0231 Bauchi, Bauchi State, Nigeria.
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Ezeh G. C.
  • Ezeh G. C.
  • Department of Food Science and Technology, Federal Polytechnic, Bauchi, P.M.B. 0231 Bauchi, Bauchi State, Nigeria.
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Jideani A. I. O.
  • Jideani A. I. O.
  • Department of Food Science and Technology, University of Venda, Thohoyandou, 0950 Limpopo province, South Africa.
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  •  Received: 24 December 2013
  •  Accepted: 13 May 2014
  •  Published: 28 May 2014

Abstract

Five value added biscuit products were produced from three different raw materials, namely acha (Digitaria exilis Staph), bambara nut and unripe plantain, at different proportions: 100:0:0% (ACH105), 80:10:10% (ACH801), 70:20:10% (ACH702), 60:30:10% (ACH603) and 50:40:10% (ACH504), respectively. The raw materials were cleaned, sorted, dried and milled into flour and used to produce biscuits. Sensory parameters evaluated were taste, texture, colour, flavour, crispness and general acceptability. Result showed that biscuit products ACH801 and ACH702 were acceptable (p < 0.05). Physical parameters determined were spread ratio, weight and break strength. The proximate composition for 80:10:10% acha, bambara nut and unripe plantain flour biscuit are 6.20% protein, 2.04% moisture, 20.12% fat, 2.28% ash, 2.27% crude fibre, 69.36% carbohydrate. The energy content is 483.32 Kcal/100 g. Shelf life studies on the bacterial, mould and yeast were also carried out and the results obtained showed a snack product containing nutrients required for diabetic patient with a projected shelf life of one year.

 

Key words: Quality, biscuit, acha, Digitaria exilis, bambara, unripe plantain.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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